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glass oF ceviche with choclo and plantain chips
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Peruvian Scallop Ceviche

Peruvian Scallop Ceviche makes a great first course to any meal, with the perfect combination of acid, spice and aromatics. Peru's national dish.
Prep Time15 minutes
Resting Time4 hours
Course: Appetizer
Cuisine: Peruvian
Servings: 6 people
Calories: 74kcal
Author: Chef Mireille

Ingredients

  • 1 cup lime juice
  • 3 tablespoons aji amarillo
  • 1/4 cup minced red onion
  • 4 scallions chopped
  • 1 bell pepper chopped
  • 2 tablespoons finely chopped cilantro
  • 1 pound scallops
  • Salt to taste

Garnishes

Instructions

  • In a large shallow bowl, combine lime juice and aji amarillo. Whisk to combine.
  • Add onion, scallion, bell pepper and cilantro. Mix to combine.
  • Season scallops generously with salt. Toss to combine.
  • Add scallops to the lime marinade.
  • Cover and leave in the refrigerator for at least 4 hours, until the scallops are cooked and no longer raw..
  • Serve with plantain chips and choclo

Nutrition

Calories: 74kcal | Carbohydrates: 8g | Protein: 10g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 299mg | Potassium: 278mg | Fiber: 1g | Sugar: 2g | Vitamin A: 721IU | Vitamin C: 49mg | Calcium: 10mg | Iron: 1mg
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