Scallop ceviche
Our Scallop Ceviche is a tribute to Peru's versatile seafood legacy. Easy to prepare, with an unforgettable balance of sweet, spicy, and tangy flavors.
- Prep time
- 5 min
- Cook time
- 31 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup scallop (bay or sea scallops)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium red onion
- ⅓ cup tomatoes (or 1/2 cup if preferred)
- 1-2 tablespoon garlic
- 1 - 2 tablespoon aji amarillo (add more to make it spicier)
- ¼ cup pineapple or orange juice
- ¼ cup lemon juice
- ¼ cup lime juice
- parsley or cilantro for garnish (optional)
- banana chips for sides (optional)
Instructions
- 1
Chop the scallops into bite-sized pieces. Season with salt and pepper. Set aside.
- 2
Mix all the ingredients for the sauce: aji amarillo, pineapple or orange juice, and the lime juice.
- 3
In a large bowl, add the roughly diced or minced red onion, tomatoes, and garlic.
- 4
Add in the scallops and sauce. Make sure all the scallops are submerged in the sauce. Place in the fridge for 30 minutes to 2 hours if using fresh scallops.
- 5
Taste and add salt and pepper if needed. Discard the liquids before serving, garnish with parsley or cilantro—and serve with a side of your choice.