Kammussla Ceviche med "Tigermjölk"

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 29 jan 2026

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This vibrant scallop ceviche with tiger’s milk is a stunning dairy-free starter that brings the bright, zesty flavours of Peru to your kitchen. The dish features succulent poached scallops marinated in a 'tiger’s milk' base of lime juice, pisco, and aromatic ají amarillo chilli paste. Traditional additions like tender sweet potato and choclo corn provide a satisfying contrast in texture, while the red onion adds a crisp, sharp finish to every mouthful.

Perfect for an elegant dinner party or a light weekend lunch, this seafood dish is remarkably healthy and refreshing. The combination of citrus and mild heat creates a sophisticated flavour profile that pairs beautifully with a crisp Sauvignon Blanc. It is a fantastic choice for those seeking a gluten-free and dairy-free option that doesn't compromise on complexity or visual appeal.

Ingredients for Scallop Ceviche with "Tiger's Milk"

150g diced (1/3-inch) peeled sweet potato
240ml frozen choclo kernels (optional)
450g sea scallops, tough ligament removed from side and scallops halved horizontally
1 small red onion
120ml fresh lime juice (preferably Key lime)
2 tablespoons pisco (preferably Peruvian)
2 tablespoons bottled ají amarillo or ají mirasol paste (sometimes labeled "crema")
3 tablespoons finely chopped red pepper
3 tablespoons chopped coriander
Utrustning: en skärmaskin med justerbart blad

How to make Scallop Ceviche with "Tiger's Milk"

Steam sweet potato in a steamer rack, covered, over simmering water until just tender, 7 to 10 minutes. Cool to room temperature.

Meanwhile, cook choclo (if using) in a medium pot of well-salted boiling water, stirring occasionally, until heated through, about 3 minutes. Transfer with a slotted spoon to a bowl, reserving liquid in pot, and cool to room temperature.

Return choclo-cooking water to a boil (or use 950ml fresh water if not using choclo). Add scallops and poach at a bare simmer, stirring occasionally, until barely cooked through, about 1 minute. Drain well and cool to room temperature.

Halve onion lengthwise, then very thinly slice using slicer. Soak in a bowl of cold water 5 minutes, then drain well and pat dry.

Stir together lime juice, pisco, chilli paste, and 1/4 teaspoons salt in a large bowl, then gently stir in sweet potato, choclo, scallops, onion, pepper, coriander, and salt to taste.

Serve ceviche on small plates, drizzled with any remaining lime juice mixture from bowl.

Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07

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