Restaurants›Rodney's Oyster House Calgary›Peruvian Scallop Ceviche Recipe

Peruvian Scallop Ceviche Recipe

Inspired by Rodney's Oyster House Calgary
Time40m
Serves4

Indulge in our Peruvian Scallop Ceviche, a refreshing delight featuring tender, sustainably sourced scallops marinated in zesty lime juice and infused with the vibrant flavors of fresh cilantro, red onions, and a hint of spicy ají pepper. Served chilled and garnished with crispy corn and sweet potato, this dish captures the essence of coastal Peru, offering a perfect balance of acidity and sweetness that will awaken your palate.

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Ingredients

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Ceviche Ingredients

Method

Preparation Steps

1

Prepare the Sweet Potato

Peel and dice the sweet potato into small cubes. Boil in salted water for about 10 minutes or until tender. Drain and set aside.

2

Slice the Scallops

Rinse the scallops under cold water and pat dry. Slice them into thin rounds and place them in a glass or ceramic bowl.

3

Marinate the Scallops

Pour lime juice over the sliced scallops, ensuring they are fully submerged. Cover and refrigerate for about 15-20 minutes until the scallops turn opaque.

4

Prepare the Vegetables

Finely chop the red onion, cilantro, and jalapeño pepper. Add them to the marinated scallops along with salt and black pepper.

5

Assemble the Ceviche

Gently mix all ingredients together. Serve the ceviche on a plate, topped with diced avocado, boiled sweet potato, and corn kernels.