Scallop ceviche

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. 1

   Chop the scallops into bite-sized pieces. Season with salt and pepper. Set aside.

2. 2

   Mix all the ingredients for the sauce: aji amarillo, pineapple or orange juice, and the lime juice.

3. 3

   In a large bowl, add the roughly diced or minced red onion, tomatoes, and garlic.

4. 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. 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.