Scallop Ceviche with Yellow Onion and Lime

Rinse scallops under cold water and pat completely dry with paper towels. Cut into thin, uniform slices about 1/4 inch thick. Season lightly with 1 teaspoon salt and set aside.

Prepare the yellow onion by halving and slicing into thin half-moons. Soak in ice water for 5 minutes to mellow the bite, then drain and pat dry.

Core and dice tomatoes into small brunoise. Peel and seed cucumber, then cut into small dice. Set vegetables aside separately.

In a blender, combine fresh lime juice, garlic cloves, and cayenne. Blend until garlic is fully incorporated. Strain through a fine-mesh strainer into a bowl.

Taste the leche de tigre — it should be bright, sharp, and slightly warming. Adjust cayenne if needed. The acid is your cooking heat here.

Place sliced scallops in a shallow glass dish. Pour the leche de tigre over the scallops, ensuring all pieces are submerged. Toss gently to coat evenly.

Cover and refrigerate for exactly 8 minutes. This is the moment — do not rush or the cure won't set, do not linger or the texture turns mealy. Eight minutes is the sweet spot.

After curing, drain the scallops, reserving the seasoned leche de tigre in a separate bowl. This is your finishing sauce.

Boil sweet potatoes in salted water until tender but still holding shape, about 12 minutes. Cool slightly and slice into rounds. Grill or pan-sear corn until lightly charred, then cut kernels from the cob.

Halve avocados, remove pits, and slice each half into thin fans. Pick cilantro leaves from stems — you want the bright green tips only.

Arrange drained cured scallops in a single layer on chilled plates. Spoon a small pool of reserved leche de tigre alongside each serving.

Scatter yellow onion, diced tomato, and cucumber over the scallops. Fan avocado slices against one side of each portion.

Garnish with sweet potato rounds, charred corn kernels, and fresh cilantro. Finish with black pepper and a tiny pinch of salt bloomed at the very end.