Scallop ceviche

Method5 steps · about 35 min

1. 1

   Step 1: Chop the scallops (1 cup) into bite-sized pieces. Season with salt (1 teaspoon) and pepper (1 teaspoon). Set aside.

   Uses 1 cup scallop (bay or sea scallops) · 1 teaspoon salt · 1 teaspoon pepper

2. 2

   Step 2: Mix the ají amarillo with the pineapple or orange juice (¼ cup), lemon juice (¼ cup) and lime juice (¼ cup).

   Uses 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

3. 3

   Step 3: In a large bowl, add the roughly diced or minced red onion (1 medium), tomatoes (⅓ cup), and garlic (1-2 tablespoon).

   Uses 1 medium red onion · ⅓ cup tomatoes (or 1/2 cup if preferred) · 1-2 tablespoon garlic

4. 4

   Step 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.

   Refrigerate scallop ceviche 30–120 minutes · 30 minUses 1 cup scallops chopped and seasoned with salt/pepper · pineapple/orange, lemon and lime juice mixed with ají · diced onion/tomato and garlic

5. 5

   Step 5: Taste the marinated ceviche and add extra salt (to taste) or pepper only if needed. Drain before serving, garnish with optional parsley or cilantro, and serve with optional banana chips.

   Uses extra salt to taste if needed · extra pepper to taste if needed · parsley or cilantro for garnish (optional) · banana chips for sides (optional) · scallops and vegetables marinated 30 minutes to 2 hours, then drained