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.

📝 Ingredients

• 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. 1Chop the scallops into bite-sized pieces. Season with salt and pepper. Set aside.
2. 2Mix all the ingredients for the sauce: aji amarillo, pineapple or orange juice, and the lime juice.
3. 3In a large bowl, add the roughly diced or minced red onion, tomatoes, and garlic.
4. 4Add 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. 5Taste 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.