Tropical Ceviche Criollo
Source: Culture Kitchen / CLEO TV
Ingredients
- Tropical Ceviche Criollo
- 1 ½ pounds Diver scallops (sushi grade), cut into small chunks
- 1 ½ pounds Yellowfin Tuna or Hamachi (sushi grade), cut into small pieces
- 1 small red onion, thinly sliced
- 1 Hass avocado, ½ inch cubes
- Kosher salt to taste
- 1 cup canned baby corn, lightly torched
- 1 can lychee, peeled and pitted
- Butter crackers
- Edible flowers
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- Leche de tigre criollo:
- Juice from ½ an orange
- Juice from 1 small lime
- 2 inch piece ginger, chopped
- 3 stalks celery
- 5-7 cloves garlic
- 3 small slices serrano pepper
- Kosher salt to taste
- Black pepper to taste
- White pepper to taste
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Instructions
Make the leche de tigre criollo: In a blender, add 2-3 pieces of Diver scallops, 1-2 pieces of Hamachi, and all of the leche de tigre criollo ingredients to the blender. Blend on high speed until smooth Strain the mixture through a fine mesh sieve into a large bowl. Add the remaining shrimp, scallops, Yellowfin Tuna or Hamachi red onion, avocado, and salt to taste to the leche di tigre. Mix to combine and spoon into martini glasses or desired serving vessel. Garnish the ceviche with lychee, charred baby corn, butter crackers, and edible flowers.