Description

There are countless variations on ahogadito ceviche, or scallop ceviche. This basic preparation is Peruvian style. The marinade is called leche de tigre, or tiger's milk, and it's composed of fish stock, lime juice, aromatics, and chiles.

Directions

1. Gather the ingredients.
2. In a large, non-reactive bowl, whisk together the fish stock, onion, garlic, celery, and ginger. Keep in the refrigerator for at least two hours to allow flavors to mingle before using.
3. Add the potatoes, water, and 2 teaspoons of salt to a medium pot. Bring to a boil over high heat. Lower heat to medium and cook until the sweet potato is tender, about 5 minutes.
4. Drain and cool to room temperature.
5. Add the onion, cucumber, cilantro, and lime juice to the Leche de Tigre and stir to combine. Add the scallops and gently fold into the marinade so all of the pieces are coated. Cover and refrigerate to marinate, about 5 minutes.
6. After marinating, divide into two serving bowls or plates. Place half of the sweet potato pieces on top of each serving of ceviche. Finish by drizzling each with olive oil and a generous sprinkling of salt. Serve with lime wedges.