Peruvian Scallop Ceviche Recipe
Dive into the vibrant flavors of our Peruvian Scallop Ceviche, where tender, sustainably sourced scallops are marinated in a zesty blend of fresh lime juice, cilantro, and a hint of chili. Each bite is a refreshing explosion of taste, complemented by crisp onions and creamy avocado, creating a perfect balance of tangy and rich. Served chilled, this dish is a celebration of coastal Peruvian cuisine that will transport your palate to sun-soaked shores.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ceviche Base
Garnishes
Method
Preparation
- 1
- 2
Marinate
Pour the lime juice over the scallops, ensuring they are fully submerged. Let them marinate for about 10-15 minutes until they appear opaque.
- 3
Add Vegetables
Finely slice the red onion and chop the cilantro. Add them to the scallops along with the aji amarillo paste and salt. Stir gently to combine.
Serving
- 4
Prepare Garnishes
Boil or steam the sweet potato until tender, then slice it into rounds. If using Peruvian corn, cook it until tender.
- 5
Plate the Ceviche
Serve the ceviche on a bed of lettuce leaves, garnished with sweet potato slices and corn on the side.