Quick Tiger Ceviche

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Prep Time
15 minutes
4 servings


Yield: 4 servings
2 tablespoons Tiger Sauce® (plus 2 teaspoons)
1/4 pound squid bodies (cleaned, sliced crosswise 1/4-inch thick)
1/4 pound medium shrimp (peeled and deveined)
1/4 pound bay scallops
salt (to taste)
1/2 cup red onion (thinly sliced)
1 teaspoon garlic (minced)
1 teaspoon jalapeno pepper (minced)
1/2 teaspoon ginger (minced)
1/2 teaspoon lime zest (finely grated)
1/4 cup lime juice (fresh squeezed)
1/2 cup coconut milk
1 Fresno chili (stemmed, seeded and finely chopped)
2/3 cup cucumber (peeled and diced)
1/4 cup cilantro (fresh, chopped)
1 tablespoon mint (chopped)


Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Toss seafood with garlic and coconut milk mixture, cover and refrigerate for 45 minutes to 1 hour.

Step 5

Serve ceviche with thinly sliced red onion, Fresno chili, cucumber, cilantro and mint. Season with salt, if necessary.


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