- Scalper/Knife Set (Essential knives including a scallop knife for precision cutting)
- Mason Jars (Used for marinating and storing the ceviche ingredients)
- Stainless Steel Mixing Bowls (Versatile bowls for mixing ingredients together)
- Silicone Whisk (Great for blending lime juice, fish, and other components of the ceviche)
- High-Speed Blender (To finely chop or puree tiger milk if needed)
- Citrus Juicer/Squeezer (For extracting fresh citrus juices, crucial to the recipe's flavor profile)
- Silicone Spatula (A must-have for scraping bowls clean and mixing ingredients evenly)
- Electric Citrus Press (Provides consistent lime juice extraction, which is key in this dish)
- Glass Cutting Board (Safe to use with knives when preparing seafood like scallops)
- Measuring Cups & Spoons (For accurate ingredient measurements)
- Seafood Basket/Bucket (Useful for handling and cleaning the scallop shells before cooking if needed)
1 cup diced (1/3-inch) peeled sweet potato
1 cup frozen choclo 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 ají amarillo or ají mirasol paste (sometimes labeled "crema")
3 tablespoons finely chopped red bell pepper
3 tablespoons chopped cilantro
Equipment: an adjustable-blade slicer
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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