Tiger milk ceviche

6	limes (140 grams of juice)
1	yuzu (30 grams of juice)
20 grams	ginger
1 clove	garlic
1	lemongrass
1	lime leaf
4 grams	salt
20 grams	mirin
30 grams	sesame seed oil
10 grams	soy sauce
130 grams	coconut milk

Cut the limes in half and juice them for 140 grams of lime juice. Then cut the yuzu in half and juice it for 30 grams of juice. You can use a lemon if you’re not able to get yuzu juice. Now cut the ginger in thin slices and do the same with the clove of garlic and the lemon grass. Add it to the saucepan together with the lime leaf and the salt. Bring this to a boil and once it’s boiling turn off the heat, cover the pan with a lid and let it marinade for 1 hour. After that drain the liquid and add the mirin, the sesame seed oil and the soy sauce. Now while mixing add the coconut milk. Then keep it in your fridge for later.

How to finish the ceviche:

First cut some scallops in 8 even pieces and place them in a bowl. Now mix the tiger milk and submerge the scallops completely. Let this marinade for 1 hour in your fridge. You can precut the scallops, but marinating I would really recommend on doing just before serving. After that cover the bottom of a glass or bowl with a big scoop of the scallops and pour two table spoons of the tiger milk on top. Also season it with some flaky salt. Then you can finish the dish anyway you like. Bon appetit!

Recipe used in scallop ceviche amuse