Restaurants›Xochi›Ceviche De Callo De Hacha * Recipe

Ceviche De Callo De Hacha * Recipe

Inspired by Xochi
Time45m
Serves4

scallop ceviche, mango, lime juice, orange juice, cucumber, avocado, onion, worm salt

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 Ingredients

Method

Preparation Steps

1

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with a paper towel. Cut them into small bite-sized pieces.

2

Marinate the Scallops

In a bowl, combine the scallops with lime juice and orange juice. Make sure the scallops are fully submerged in the juice. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the scallops are opaque.

3

Prepare the Vegetables

While the scallops are marinating, dice the mango, cucumber, avocado, and onion.

4

Combine the Ingredients

After the scallops have marinated, drain excess juice if desired. Gently fold in the diced mango, cucumber, avocado, and onion into the scallops.

5

Season and Serve

Add worm salt to taste, mixing gently. Serve immediately in chilled bowls or glasses.