Scallop Ceviche

This Peruvian-inspired ceviche is an instant hit: tender scallops, crisp red onion, and a zesty citrus marinade make for an elegant, refreshing dish.

Servings: 2–4
Prep Time: 15 minutes
Marinating Time: 20–30 minutes

Ingredients:

● 1⁄2 lb dry sea scallops, cut into small cubes
● 1⁄2 cup fresh lime juice (about 4–5 limes)
● 1 tablespoon ají amarillo paste
● 1/4 small red onion, very thinly sliced
● 2 tablespoons chopped fresh cilantro
● 1⁄2 teaspoon kosher salt, or to taste
● 1⁄4 teaspoon black pepper
● 1 tablespoon olive oil (optional, for richness)
● Tostadas or plantain, corn, or sweetpotato chips for serving

Instructions:

1. Prepare the Scallops:
   Pat the scallops dry and cut them into small, bite-sized cubes.
2. Marinate:
   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. Add the Coconut Milk & Onion:
   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. Serve & Enjoy:
   Spoon into serving bowls or over crisp tostadas. Garnish with extra cilantro or sliced jalapeno for more heat. Pair with sweetpotato, corn, or plantain chips fora traditional touch.

**Consuming raw or undercooked seafood may increase your risk of foodborne illness, especially if you have certain medical conditions**