Ceviche of Scallops

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In the height of summer, there is nothing better than settling by the Peruvian coast and savoring a delicious ceviche of scallops, fresh and light like a kiss from the Mediterranean. The Peruvians have truly understood the art of preparing this dish, which reveals a symphony of balanced flavors: scallops marinated in lemon juice, cherry tomatoes, avocado, and shallots create an unforgettable blend.

🥘 Ingredients

• * 350 g of large scallops
• * 2 shallots, finely chopped
• * 2 large limes
• * Sea salt
• * Ground black pepper
• * 1 small tomato or 4 cherry tomatoes (I use cherry tomatoes)
• * 1/2 yellow bell pepper
• * 1/2 avocado, diced and a slice for garnish per portion
• * Fresh cilantro
• * 1 small jalapeno pepper or sambal oelek or Tabasco or cayenne pepper or red hot peppers
• * Edible flowers (for garnish)

👨‍🍳 Instructions

1. First step
2. In a deep bowl:
3. 1. Cut the scallops into 3 or 4 pieces;
4. 2. Finely chop one shallot;
5. 3. Juice the limes;
6. 4. Add sea salt and black pepper;
7. Store this mixture in the refrigerator
8. While this is chilling, begin the second step:
9. 5. Dice the tomato into small pieces;
10. 6. Seed and chop the yellow bell pepper;
11. 7. Dice the avocado;
12. 8. Add the cilantro and the chopped jalapeno pepper;
13. 9. Add this mixture to the mixture in the refrigerator;
14. 10. Serve in glasses;
15. 11. Garnish with edible flowers.
16. DÉCORATION:
17. Here, I have garnished with begonias from my garden. Begonias (Begonia gr. semperflorens) are annual flowers that bloom from June to September and can be used for decoration or in fruit salads or preserved fruits.
18. Note: Personally, I do not marinate the scallops for more than an hour. However, you can marinate them for up to 6 hours. You can prepare the ceviche in the afternoon and put it in glasses before serving.

🏷 Tags: Ceviche Pétoncles Citrons Echalotes Tomates Entrées Sel Poivre