Looking for light   recipes? Best selection   of fish recipes
 
Capri fish fillet
Fish fillets in soy sauce
Fish fillets with parsley hot sauce
Poached sole provencale
Trout fillet with sour cream and cucumber sauce
Tuna fillet with balsamic glaze
 
 
  Most shared
 
Potato and Cheddar Cream Mold
Apple crunch
Acorn Squash Stew
Molded Rice with Meat Filling
Beef Heart Anticuchos
Green Tamales 2
Butter and Sugar Cookies
Purple Corn Pudding
Recipe search by recipe
name or ingredient
  
Bookmark and Share
Save in my
recipe box		 E-mail to a friend Print version Rate this recipe
    SCALLOP CEVICHE     

   Ingredients :
 
4 dozen scallops, rinsed, cleaned with or without red muscle
Juice of 10 limes
1 garlic clove, finely chopped
1 – 2 aji limo (hot red chili), seeded and deveined, finely chopped
1 large onion, finely chopped
2 tablespoons cilantro, finely chopped
Lettuce leaves
Kernels from 2 – 3 corn ears, cooked
1 avocado, peeled and pitted, cut into thin slices
Olive oil, to drizzle on top
Salt
Pepper

   Preparation:

Half scallops horizontally if they are too big. Place scallops in a glass bowl and pour lime juice over. Add onions and aji limo (hot red chili) and mix well. Season with salt and pepper. Marinate 5 and add chopped cilantro leaves. Mix.
Serve scallop ceviche over lettuce leaves and garnish with kernels and slices of avocado.
Drizzle olive oil over the scallop ceviche.
        4 – 6 servings
       
 
054629" data-ad-slot="2127635796">
 
054629" data-ad-slot="2127635796">
 
Home Cooking for Two Quick & Easy
About us Recipe box
BBQ & Grilling Glossary Sign in
Budget Cooking Gluten & Lactose - Free Study in Peru
Contact us Guide to restaurants Chefs speak
Conversions Peruvian Cooking Testimonials
Cooking Light Published articles Tips
 
Copyright © 1999 - 2014 Yanuq S.A.C. All rights reserved