Black Scallop Ceviche

🛒 Ingredients

• Black Scallops (Conchas Negras), meat only 200 g · 160 kcal
• Red Onion 50 g · 20 kcal
• Lime Juice 60 g · 15 kcal
• Aji Limo (Peruvian Hot Pepper) 10 g · 5 kcal
• Cilantro (Coriander leaves) 5 g · 1 kcal

👨‍🍳 Instructions

1. Carefully shuck the black scallops, reserving any dark liquid (jugo) from inside; clean the scallop meat and rinse gently.
2. Thinly slice the red onion into julienne strips and finely chop the Aji Limo and cilantro.
3. In a bowl, combine the cleaned scallop meat, reserved scallop jugo, sliced red onion, chopped Aji Limo, and half of the chopped cilantro.
4. Pour in the fresh lime juice, add salt to taste, and gently mix to combine all ingredients.
5. Allow the ceviche to marinate for 5-10 minutes, or until the scallop meat has slightly firmed and changed color.
6. Serve immediately, garnished with the remaining fresh cilantro. Traditionally served with corn or sweet potato.