Restaurants›The Firehouse Restaurant›Scallop Ceviche Recipe

Scallop Ceviche Recipe

Inspired by The Firehouse Restaurant
Time45m
Serves4

Aji amarillo, tear drop peppers

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Ingredients

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Ceviche Ingredients

Method

Preparation Instructions

1

Prepare the Scallops

Rinse the fresh sea scallops under cold water and pat them dry with a paper towel. Cut them into small, bite-sized pieces and place them in a glass or ceramic bowl.

2

Marinate the Scallops

Pour the fresh lime juice over the scallops ensuring they are fully submerged. The acidity of the lime juice will 'cook' the scallops. Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

3

Prepare the Vegetables

While the scallops are marinating, finely slice the red onion and chop the tear drop peppers. Rinse the cilantro leaves under cold water and chop them coarsely.

4

Combine Ingredients

After 30 minutes, remove the scallops from the refrigerator. Drain some of the lime juice, leaving just enough to coat the scallops. Add the aji amarillo paste, sliced red onion, chopped tear drop peppers, and cilantro to the bowl.

5

Season and Serve

Season the ceviche with salt and black pepper to taste. Gently toss all the ingredients together until well combined. Serve immediately in small bowls or on a platter.