Quick Tiger Ceviche

Ingredients

Intermediate

Skill Level

Prep Time

15 minutes

Yield

4 servings

Ingredients

US | Metric Yield: 4 servings

2 tablespoons Tiger Sauce^® (plus 2 teaspoons)

1/4 pound squid bodies (cleaned, sliced crosswise 1/4-inch thick)

1/4 pound medium shrimp (peeled and deveined)

1/4 pound bay scallops

salt (to taste)

1/2 cup red onion (thinly sliced)

1 teaspoon garlic (minced)

1 teaspoon jalapeno pepper (minced)

1/2 teaspoon ginger (minced)

1/2 teaspoon lime zest (finely grated)

1/4 cup lime juice (fresh squeezed)

1/2 cup coconut milk

1 Fresno chili (stemmed, seeded and finely chopped)

2/3 cup cucumber (peeled and diced)

1/4 cup cilantro (fresh, chopped)

1 tablespoon mint (chopped)

Directions

Step 1

Bring a medium saucepan of water to a simmer over medium-high heat and add 2 tablespoons Tiger Sauce, then season well with salt. Prepare an ice water bath. Blanch squid for 30 seconds and transfer to ice bath. Blanch shrimp and scallops separately for 1 minute each and transfer to ice bath. Drain seafood in a colander and transfer to a paper towel-lined baking sheet.

Step 2

Place sliced red onion in a bowl of cold, salted water to soak. Let stand for at least 5 minutes before rinsing and draining. Set aside until ready to use.

Step 3

Combine garlic, jalapeño, ginger and lime zest in a mortar and pestle and mash to a paste. Transfer to a medium-sized bowl and add lime juice, coconut milk and remaining 2 teaspoons Tiger Sauce, and whisk to combine.

Step 4

Toss seafood with garlic and coconut milk mixture, cover and refrigerate for 45 minutes to 1 hour.

Step 5

Serve ceviche with thinly sliced red onion, Fresno chili, cucumber, cilantro and mint. Season with salt, if necessary.

Recipe Tags

Products

Tiger Sauce®

Meal Types

Dinners Lunches Appetizers Seafood

Cuisine Types

Mexican Seafood Peruvian

Show On

Reily Products Tiger Sauce