Scallop Cebiche


Scallops cebiche

conchitas-jpg-1 We use the scallops with their colorful roe because it’s delicious and looks beautiful but you can discard it if you don’t feel like having it. Doctors say this roe is rich in dangerous cholesterol so maybe it’s a good idea to avoid it.

Scallop cebiche

choclo-r-jpg1 Peruvian corn is not sweet like other varieties. To cook it, put corn in a saucepan with water to cover. Add 1 tablespoon sugar and ½ teaspoon aniseed, but this step is entirely up to you. Bring to a boil and simmer until tender. You may add a few drops of lime juice to keep the kernels white.Scallop cebiche Scallop cebiche Top the scallops with seaweed -we call it yuyos– and serve immediately.
Scallop Cebiche
Author: Morena Cuadra
Recipe type: Appetiser
Prep time:  
Total time:  
Serves: 2
  • 12 ounces scallops, cleaned
  • ½ cup red onion, diced
  • 1 tablespoon ají limo, finely diced (optional)
  • 2 tablespoons parsley, chopped
  • 1 teaspoon garlic, chopped
  • Salt and pepper
  • Juice of 4 limes
  • 1 tablespoon olive oil
  • 2 Bibb lettuce leaves
  • 1 cup giant kernel corn (or cut in thick slices), cooked
  • Yuyos (seaweed) (optional)
    1. Combine the scallops, onion, ají limo, and parsley, in a bowl. Add garlic, salt, and pepper and stir well.
    2. Add lime juice and olive oil. Let rest for 5 minutes. Serve in glasses lined with a lettuce leaf, and with some corn kernels.
  1. Top with seaweed.

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