How to cook Peruvian Scallop Ceviche
- 1 pound (454 g) scallops
- 1 pound (454 g) small shrimps or 2 cans salad shrimps, drained
- 1 cup (250 mL) lime juice
- 1/3 cup (80 mL) finely chopped red onion
- 1/4 cup (60 mL) freshly chopped parsley
- 1 fresh hot pepper, finely chopped
- 1 teaspoon (5 mL) ground black pepper
- 1/2 teaspoon (2.5 mL) oregano
- 6 cherry tomatoes, quartered
- 1/4 cup (60 mL) olive oil
- Cut large scallops into 3 or 4 pieces, leave small scallops whole.
- Arrange scallops into a bowl pour in lime juice and cover bowl.
- Marinate scallops at room temperature, stirring from time to time, for 3 hours.
- Drain scallops, throwing away marinade.
- Well mix together drained scallops, shrimps, chopped red onion, parsley and hot pepper, ground black pepper, oregano, cherry tomato quarters and olive oil.
- Cover and refrigerate for 1 hour, before serving.
Ceviche (also spelled as cebiche, seviche or cevice) is a form of citrus marinated seafood salad, popular in many Latin American countries, originating in the Viceroyalty of Peru.
For this Peruvian dish, it is also possible to use any white fish fillet cubes, but leave cubes to marinate for 4 1/2 hours.
This recipe for Peruvian Scallop Ceviche serves/makes: 6
The Peruvian Scallop Ceviche recipe and the pictures are adopted from The Our Favorite Fish & Seafood Recipes Cookbook.
Main Ingredient: Scallops
Preparation Method: Marinated/Uncooked
Cuisine: South American
(more South American