Quick Tiger Ceviche
Bring a medium saucepan of water to a simmer over medium-high heat and add 2 tablespoons Tiger Sauce, then season well with salt. Prepare an ice water bath. Blanch squid for 30 seconds and transfer to ice bath. Blanch shrimp and scallops separately for 1 minute each and transfer to ice bath. Drain seafood in a colander and transfer to a paper towel-lined baking sheet.
Place sliced red onion in a bowl of cold, salted water to soak. Let stand for at least 5 minutes before rinsing and draining. Set aside until ready to use.
Combine garlic, jalapeño, ginger and lime zest in a mortar and pestle and mash to a paste. Transfer to a medium-sized bowl and add lime juice, coconut milk and remaining 2 teaspoons Tiger Sauce, and whisk to combine.
Toss seafood with garlic and coconut milk mixture, cover and refrigerate for 45 minutes to 1 hour.
Serve ceviche with thinly sliced red onion, Fresno chili, cucumber, cilantro and mint. Season with salt, if necessary.