Rinse scallops and pat dry. Slice scallops 1/4" thick across the grain. If using white fish, dice into 1/2" cubes. Keep seafood chilled until ready to marinate.

Make leche de tigre

In a bowl, combine lime juice, lemon juice, orange juice (if using), chilled fish stock (or cold water), minced shallot, minced garlic, aji amarillo paste, and minced red chili. Whisk until blended. Season with 1 tsp sea salt and 1 tsp freshly ground black pepper. Taste and adjust acidity and heat—the leche de tigre should be bright, tangy, and slightly spicy.

Marinate seafood briefly

Place sliced scallops (and diced fish if using) in a non-reactive bowl. Pour 3/4 of the leche de tigre over the seafood so the pieces are mostly covered. Reserve 1/4 of the leche to finish the dish. Gently toss to coat. Refrigerate and let the seafood 'cook' in the citrus for 6–12 minutes depending on thickness: scallops 6–8 minutes for slightly tender texture, up to 12 minutes if you prefer firmer. Do not over-marinate or the texture will become tough.

Finish ceviche

After marination, check seasoning and texture. Add chopped cilantro and optional chopped mint, drizzle 1 tbsp extra-virgin olive oil and a splash (about 30 ml) of soda water or ginger ale if desired to soften acidity and add brightness. Add reserved leche de tigre to adjust consistency—use enough to create a loose sauce but not drown the seafood. Gently fold to combine.

Salad Mixto (to serve)

Prepare salad ingredients: soak sliced red onion in cold water for 5 minutes, then drain and pat dry to remove sharpness. Toss mixed greens, halved cherry tomatoes, cucumber ribbons, and soaked onion in a bowl.

Make quick dressing: whisk 1 tbsp extra-virgin olive oil with 1 tsp lime juice and 0.25 tsp sea salt. Taste and adjust. Dress the salad lightly so leaves remain fresh and not soggy.

Arrange salad on chilled plates: divide greens among serving plates, top with sliced avocado and a sprinkle of toasted corn kernels or cancha if using.

Plating & Garnish

Spoon ceviche over or beside the salad: lift the scallops from the marinade so some leche de tigre remains with them and place on the plate next to the salad mixto, or create a central mound of seafood with salad arranged around it.

Garnish with thinly sliced red chili, whole cilantro leaves, and lime wedges. Serve immediately so ceviche is fresh and bright. Offer remaining leche de tigre on the side for sipping or additional seasoning.