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Scallop Ceviche with "Tiger's Milk"


Scallop Ceviche with

Ingredients:
  • 1 cup diced (1/3-inch) peeled sweet potato
  • 1 cup frozen kernels (optional)
  • 1 pound sea scallops, tough ligament removed from side and scallops halved horizontally
  • 1 small red onion
  • 1/2 cup fresh lime juice (preferably Key lime)
  • 2 tablespoons pisco (preferably Peruvian)
  • 2 tablespoons bottled or paste (sometimes labeled )
  • 3 tablespoons finely chopped red bell pepper
  • 3 tablespoons chopped cilantro
  • Equipment: an adjustable-blade slicer
Directions:
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Rank

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