SCALLOP CEVICHE

SCALLOP CEVICHE

Ingredients :

4 dozen scallops, rinsed, cleaned with or without red muscle

Juice of 10 limes

1 garlic clove, finely chopped

1 – 2 aji limo (hot red chili), seeded and deveined, finely chopped

1 large onion, finely chopped

2 tablespoons cilantro, finely chopped

Lettuce leaves

Kernels from 2 – 3 corn ears, cooked

1 avocado, peeled and pitted, cut into thin slices

Olive oil, to drizzle on top

Salt

Pepper

Preparation:

Half scallops horizontally if they are too big. Place scallops in a glass bowl and pour lime juice over. Add onions and aji limo (hot red chili) and mix well. Season with salt and pepper. Marinate 5 and add chopped cilantro leaves. Mix.
Serve scallop ceviche over lettuce leaves and garnish with kernels and slices of avocado.
Drizzle olive oil over the scallop ceviche.

4 – 6 servings