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
       
 
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