Scallop Cebiche
Author: Morena Cuadra
Recipe type: Appetiser
Prep time:
Total time:
Serves: 2
- 12 ounces scallops, cleaned
- ½ cup red onion, diced
- 1 tablespoon ají limo, finely diced (optional)
- 2 tablespoons parsley, chopped
- 1 teaspoon garlic, chopped
- Salt and pepper
- Juice of 4 limes
- 1 tablespoon olive oil
- 2 Bibb lettuce leaves
- 1 cup giant kernel corn (or cut in thick slices), cooked
- Yuyos (seaweed) (optional)
- Combine the scallops, onion, ají limo, and parsley, in a bowl. Add garlic, salt, and pepper and stir well.
- Add lime juice and olive oil. Let rest for 5 minutes. Serve in glasses lined with a lettuce leaf, and with some corn kernels.
- Top with seaweed.
Recipe by PERU DELIGHTS at https://perudelights.com/scallop-cebiche/
3.3.3077