For a refreshing Peruvian appetizer, serve fresh scallops with a bright onion, tomato, chili and lime juice topping that brings just the right amount of heat.
“A la Chalaca” is a term used in Peruvian cuisine. It refers to a specific style of preparing dishes, particularly seafood ones, most notably in the preparation of ceviche. “A la Chalaca” means “in the style of Callao”, which is a major port city in Peru.
The typical “Chalaca” style preparation involves ingredients like finely diced tomatoes, onions, chili peppers, corn, and fresh cilantro or parsley. These ingredients are usually mixed with lime juice, olive oil, and sometimes vinegar, then used to top or accompany the main ingredient (commonly seafood like fish, mussels, or like here – scallops). 
So when a dish is prepared “a la Chalaca”, it means it is prepared with this mix of fresh, finely chopped ingredients, lending a vibrant and tangy flavor to the dish. This style of preparation is a testament to the Peruvian coast’s love for fresh produce and seafood.
Scallops A La Chalaca is a simple and elegant way to serve super fresh scallops — we’re talking sushi grade. In our recipe, we are adding a little kick from Peruvian Aji Amarillo – a wonderfully sweet chili that adds just the right amount of heat to fresh seafood. If you can’t find fresh fruits, you can buy Aji Amarillo paste in most well stocked supermarkets.
If you can find scallops in the shell at your local fishmonger’s, follow the below video guide for cleaning and preparing them, reserving the shells for an extra special presentation. It really looks gorgeous. However, if you cannot find scallops with shell – don’t worry, you’ll get a beautiful presentation out of this if you serve them on small plates, martini glasses or in serving spoons.
Peruvian Scallops a La Calacha
- Total Time: 15 minutes
- Yield: Serves 12 1x
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
Fresh scallops get a zesty Peruvian twist with a bright, spicy topping of red onion, tomato, aji amarillo, and lime. A refreshing appetizer!
Ingredients
- 12 LARGE SEA SCALLOPS
- 1/4 cups (60 ml) minced red onion
- 3/4 cups (177 ml) diced tomato (seeds + excess juices removed)
- 2 tbsp freshly squeezed lime juice
- 1 tsp minced aji amarillo (veins + seeds removed)
- 1/2 tsp pisco
- Maldon salt
- cracked black pepper
Instructions
- Combine minced onions, tomatoes, chile, olive oil, lime juice, salt, and pepper. Refrigerate, covered, for 30 minutes.
- Place washed and dried scallops on half shells or in individual dishes.
- Spoon the tomato mixture over each scallop.
- Season with finishing salt and cracked black pepper to taste.
- Garnish with cilantro.
Notes
- For best results, use very fresh, dry scallops. Pat them dry with paper towels before plating.
- If aji amarillo paste is substituted for fresh, reduce the amount by half.
- To make this a complete meal, serve over a bed of quinoa or rice.
- Prep Time: 15 minutes
- Resting Time: 1 hr
- Cook Time: 5 min
- Category: Main Course
- Method: No-Cook
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 scallop
- Calories: 100
- Sugar: 2
- Sodium: 100
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Carbohydrates: 5
- Fiber: 1
- Protein: 10
- Cholesterol: 50
Frequently Asked Questions
What type of scallops should I use for this recipe?
For the best results, use super fresh, sushi-grade scallops, ideally ones that are still in the shell if available.
Can I substitute Aji Amarillo if I can’t find it?
Yes, if you can’t find fresh Aji Amarillo, you can use Aji Amarillo paste, which is available in most well-stocked supermarkets.
How do I prepare the toppings for the scallops?
Finely dice the tomatoes, onions, and chili peppers, then mix them with lime juice and olive oil to create the vibrant topping for the scallops.
