a-scalop-ceviche
Courtesy of Le Bistro

1 serving

Ceviche

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.

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.

Sauce

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.

Mix all ingredients and serve in a glass frosted with salt.