Sea Scallops in Leche de Tigre
Sea scallops provide light protein and iodine, while the citrus tiger's milk keeps the dish bright without heavy carbs. A little red onion, chili, and cilantro adds freshness, and the short marinade keeps the texture tender.
Tiger milk
Peel the fibrous strings from celery (20 g) and cut it into pieces. Roughly chop red onion (20 g), ginger (20 g), garlic (5 g), and chili pepper (2 g). Put everything into a blender with sea scallops (20 g), erythritol (5 g), lime juice (30 g), lemon juice (15 g), and table salt (2 g), then blend until completely smooth.
Strain the sauce through a fine sieve so the tiger milk becomes silky and clean. Chill it briefly while you prepare the scallops and vegetables.
Scallop ceviche
Slice sea scallops (130 g) lengthwise into 2-4 pieces depending on their size. Cut red onion (15 g) into thin feathers, slice chili pepper (2 g) into thin rings, and roughly chop cilantro (3 g).
Place the scallops in a bowl, add red onion (15 g), chili pepper (2 g), and cilantro (3 g). Pour in the chilled tiger milk and mix gently so every piece is coated. Let the ceviche stand for 5 minutes.
Transfer the scallops to a cold plate, arrange the onion, chili, and cilantro from the marinade on top, spoon over the remaining sauce, and serve immediately.
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