Description
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.
Ingredients
Units
Scale
- 12 LARGE SEA SCALLOPS
- 1/4 cup MINCED RED ONION
- 3/4 cup DICED TOMATO (SEEDS + EXCESS JUICES REMOVED)
- 2 TBS FRESHLY SQUEEZED LIME JUICE
- 1 TSP MINCED AJI AMARILLO (VEINS + SEEDS REMOVED)
- 1/2 TSP PISCO
- MALDON SALT TO TASTE
- CRACKED BLACK PEPPER TO TASTE
Instructions
- Mix together minced onions, tomatoes, chile, olive oil, lime juice, salt and pepper and refrigerate, covered, for half an hour.
- Place washed and dried scallops on half shell or in individual dishes. Spoon the tomato mixture over each one. Season with finishing salt and cracked black pepper to taste and garnish with the cilantro.
- Prep Time: 15 mins
- Resting Time: 1 hr
- Cook Time: 5 min
- Category: Appetizer
- Method: Ceviche
- Cuisine: Peruvian