Scallop Ceviche with “Red Sky” Sauce

By polloazul

Ingredients

• Sauce:
• 150 g scallops, sliced
• 2 oz coconut juice
• 2 oz orange juice
• 1 lime Juice of 1/3 lemon
• 1 tsp shredded cilantro
• 50 g (1/2) tomato, chopped
• 1 tsp or less serrano chile, finely chopped
• 40 g (1/2) onion, fi nely chopped
• 5 drops Tabasco sauce
• Salt and fresh ground pepper to taste
• 1/2 oz olive oil
• 10 g (3 or 4) fried sweet potato slices
• 30 g (1/2) avocado, sliced.
• 5 oz. beer
• 4 drops Tabasco sauce
• 4 drops Worcestershire sauce
• 2 drops Maggi sauce
• Pinch fresh ground pepper
• Salt for serving glass
• Juice of 1/3 lemon
• 4 oz Clamato juice.

Details

Servings 1

Preparation

Step 1

1. In a bowl, toss all ingredients except sweet potato and avocado.
2. Season to taste with salt and pepper.
3. Serve in a fresh coconut shell with the Red Sky Sauce on the side.
4. Garnish with slices of avocado and fried sweet potato.