Scallops and octopus are combined with bell pepper, cilantro, and melon, then bound together with a silky leche de tigre — the traditional tiger's milk broth made from fish stock and lime. The melon adds an unexpected sweetness that balances the brininess of the seafood and the acidity of the cure. The combination of textures — tender scallop, chewy octopus, and crisp vegetables — creates a complex eating experience. This signature preparation showcases Sirena's refined approach to ceviche.