Scallop & Black Tiger Shrimp Ceviche Recipe

Time45m

Serves4

Silky and harmonious aromatic tree nut milk sauce dotted with seafood

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Ingredients

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1
Prepare the Seafood
In a bowl, combine the sea scallops and black tiger shrimp. Pour the lime juice over the seafood, ensuring it is well-coated. Cover and refrigerate for about 30 minutes, until the seafood is opaque and 'cooked' by the lime juice.
2
Mix Ceviche Ingredients
After marinating, add the red onion, cherry tomatoes, cilantro, avocado, salt, and black pepper to the seafood mixture. Gently toss to combine all the ingredients.
3
Make the Nut Milk Sauce
In a blender, combine the raw cashews, coconut milk, minced garlic, fresh basil, lemon juice, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
4
Serve
In serving bowls, place a generous scoop of the ceviche mixture and drizzle the silky nut milk sauce over the top. Garnish with additional cilantro if desired.