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.
Course Appetizer
Cuisine Peruvian
Keyword accompaniment, finger food, seafood
Prep Time 5 minutesminutes
Marination time 1 hourhour
Servings 2people
Ingredients
Scallops
1cupscallopbay or sea scallops
1teaspoonsalt
1teaspoonpepper
1medium red onion
⅓cup tomatoesor 1/2 cup if preferred
1-2tablespoongarlic
Sauce
1 - 2tablespoonaji amarilloadd more to make it spicier
¼cuppineapple or orange juice
¼cuplemon juice
¼cuplime juice
parsley or cilantro for garnishoptional
banana chips for sidesoptional
Instructions
Chop the scallops into bite-sized pieces. Season with salt and pepper. Set aside.
Mix all the ingredients for the sauce: aji amarillo, pineapple or orange juice, and the lime juice.
In a large bowl, add the roughly diced or minced red onion, tomatoes, and garlic.
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.
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.