Scallop Ceviche Recipe

Directions

1. Pat the scallops dry and cut them into small, bite-sized cubes. 

2. 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. 

3. 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.

4. 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.