Unilateral grilled scallop ceviche, leche de tigre, lime, coconut milk
A fresh and delightful way to eat scallops, perfect on a hot summer day!
IngredientsRecipe for 12 Tapas
Preparation time: 25.00 min
Preheat your BBQ at 500.00 °F
- Tiger milk
Combine all of the ingredients in the blender and blend to extract as much juice and flavor as possible. Pass through a fine mesh sieve and season to taste. Set aside.
Preheat your BBQ on maximum heat.
Drizzle the scallops with oil and then sear them on only one side to caramelize for roughly 1 minute. Set aside.
Finely slice the scallops and set them aside in the fridge.
- Garnish and plating
Cut the cucumber into small cubes. Mince the red onion. Pluck the cilantro.
Combine all three in a mixing bowl with a dash of olive oil and season to taste.
Combine the scallops with the tiger milk and let marinate for 4-5 minutes.
Place the scallops in the serving dish of your choice and then garnish with the cucumber salad.
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