Ceviche con Leche de Tigre (A Quick and Easy Version)
Ceviche con Leche de Tigre (A Quick and Easy Version)
Ceviche is a classic no-cook summer appetizer that you will definitely want to add to your specialty list. It is easy to make and will always turn out to be a success among your family and friends, I can guarantee it! Be sure to pick up plenty of limes from the grocery store as you'll need seven juicy ones to cover and marinate your shrimps and bay scallops. You will then combine them with celery, onion, cilantro and avocado for extra layers of freshness and flavor in your plate. Serve it on corn tostadas or scoop it up with chips and enjoy it all summer long!
Ingrédients
In the bowl
- 600 g shrimps peeled, deveined and thawed
- 454 g bay scallops thawed
- 1/2 celery branch minced
- 1/3 cup coriander chopped
- 1/4 large red onion sliced
- 2 garlic cloves minced
- 1/4 to 1/2 ghost pepper minced, depending on desired spiciness
- 3 large limes juiced
- Salt and pepper to taste
In the blender
- 5 shrimps
- 5 bay scallops
- 1 cup water
- 2 celery branches
- 1/3 cup coriander
- 1/4 large red onion
- 4 garlic cloves
- 3 large limes juiced
- 2 ice cubes
- 2 tbsp olive oil
- 1 piece of fresh ginger about the size of your thumb
- 1/4 to 1/2 ghost pepper
- 1 tbsp salt
- 1 tsp ground black pepper
Instructions
- Combine the first ingredients in a medium-sized bowl and allow to marinate for 6 minutes.
- In the meanwhile, combine the second set of ingredients in a blender and pulse until well juiced. Place a strainer on top of the bowl and pour the leche de tigre through it. Let it sit for another 4 minutes. Add more salt and pepper to taste. If you are planning to keep it on the table for a long period of time, you should add 2 extra ice cubes to keep the preparation fresh.
- Garnish with avocado, corn nuts or boiled white corn. Serve with corn tostadas or chips and enjoy!