This Peruvian-inspired ceviche is an instant hit: tender scallops, crisp red onion, and a zesty citrus marinade make for an upscale, refreshing dish. Perfect as an appetizer or a light meal, this dish is as flavorful as it is easy to prepare.
Pro-tip: Our Signature Sushi Bundle is your go-to for crafting this ceviche and other raw seafood favorites.
Ingredients
Dry sea scallops, cut into small cubes
½ cup fresh lime juice (about 4–5 limes)
1 Tablespoon ají amarillo paste
¼ small red onion, very thinly sliced
2 Tablespoons chopped fresh cilantro
½ teaspoon kosher salt, or to taste
¼ teaspoon black pepper
1 Tablespoon olive oil (optional, for richness)
Tostadas or plantain, corn, or sweet potato chips for serving
Directions
Pat the scallops dry and cut them into small, bite-sized cubes.
In a bowl, combine the scallops with the lime juice, ají amarillo, and salt. Stir well and let sit for 20–30 minutes in the refrigerator, or until the scallops turn opaque.
Rinse the sliced red onion under cold water to mellow its sharpness, then pat dry. Stir the onions into the ceviche along with the black pepper, cilantro (if using), and olive oil (if using). Adjust seasoning to taste.
Spoon into serving bowls or over crisp tostadas. Garnish with extra cilantro or sliced jalapeño for more heat. Pair with sweet potato, corn, or plantain chips for a traditional touch.