Peruvian Scallop Ceviche: fresh, tangy, and mouth-watering

It is not an understatement to say that ceviche is an important part of Peruvian cuisine. Often seen as the national dish and carrying on a tradition that began some 2,000 years ago, making ceviche is a rite of passage for chefs and home cooks in Peru.

The basic dish consists of raw fish denatured by citrus fruits. It is customizable and adaptable. And there are no rules on how to prepare it. I prefer to prepare ceviche to suit the taste preferences of my dinner guests. I also base the preparation on the availability of the ingredients, or on the affordable price, as many Peruvians do.

Ceviche is typically made with raw fish such as salmon, flounder, sea bass, but can also be made with seafood such as scallops, clams, or shrimp. The dish is a showcase for the country’s fish riches. Today we will explore a particularly tasty variant, the version with scallops (called scallop ceviche in Spanish).

If you’ve already tried white fish, shrimp or salmon ceviche, this dish should be next on your list. I love the simplicity and elegance of scallop ceviche. It’s easy to prepare and a great way to showcase fresh fish. You can serve it as an appetizer or as a light lunch with croutons, Peruvian corn, quinoa or rice.

You can use tomatoes, onions, peppers, parsley, cilantro, sweet potatoes, and many other fruits or vegetables, but we’ll keep things simple and use red onion, garlic, tomatoes, chili peppers, pineapple, and lime. Plus, of course, the freshest scallops you can find.

Although ceviche is known as a “raw fish” dish or salad, as in all other variations the proteins are not exactly raw. We use citrus fruits to cook diced scallops in acidic juice. You can use lemon, but I prefer it fresh lime juice as this is more true to Peruvian cuisine and food culture.

Using acidic liquids to marinate fresh scallops for a few hours will change the color and texture of the seafood, making it softer and more vibrant. The acid also imparts unique flavors to the dish.

Ceviches are generally “cooked” in the refrigerator for only a few minutes to a few hours. This keeps the raw fish moist and tender (and avoids a rubbery texture). And it’s best to eat your delicious scallops in ceviche on the same day.

This delicate dish contains fresh flavors in harmony, sweet and spicy flavors and it is excellent during the hot summers as a quick and fresh snack or easy to make appetizer. It has a balance between lightness and flavor and, thanks to the bright colors and contrasts, it also looks spectacular.

Alternatives and substitutions

• If you can’t find fresh scallops, you can also use frozen ones, just be sure to defrost them properly and filter most of the water. Another alternative is clams (just the pulp), fresh or frozen and thawed. Shrimp ceviche is also very popular, but the shrimp must be cooked first.
• For a vegan alternative, try using cardoncello mushrooms. They can be eaten raw, but for more delicious results it is best to fry them first or steam them to remove their natural bitterness.
• Aji amarillo has a fruity, peppery flavor with medium heat (similar to serrano pepper or jalapeño). It is another important ingredient in Peruvian cuisine and can be difficult to replace. However, some people replace it with aji pancha (sweeter and smokier) or chopped jalapenos.

The list of ingredients

• Scallops: the main ingredient, use scallops or sea scallops
• Red onion and garlic: Add color and minimize fishy odors.
• Tomatoes: Adds color and flavorful richness.
• Aji amarillo – gives a light peppery flavor, can be replaced with red and/or green chili peppers.
• Pineapple or orange juice: Adds sweetness and acidity.
• Lemon and lime juice: cooks the scallop using its acidity. It also helps keep it fresh.
• Salt and pepper to taste

Quick tips

• If using fresh scallops, marinate them for only 30 to 60 minutes to prevent them from becoming mushy or rubbery. Let the acidity of the lime juice cook them until opaque.
• To preserve the texture of both the vegetables and the scallops, remove them from the serving container with a slotted spoon and discard the liquid. The liquid is called “leche de tigre” and is sometimes used as a drink, so it’s worth keeping aside if you like the taste of this tangy and tart, slightly spiced drink.

Step by step photos

Step 1: Slice the scallops into convenient bite-sized pieces. Sprinkle them with salt and pepper and then set them aside.

Step 2: Make the salsa by combining the aji amarillo, your chosen fruit juice (pineapple or orange), and lime juice.

Step 3: Mix roughly chopped or minced red onion, tomatoes and garlic in a bowl

Step 4: Pour the seasoned scallops and freshly prepared sauce into your bowl. Make sure each scallop is covered in the sauce. Leave to cool in the refrigerator for half an hour, or two hours if using fresh scallops.

Step 5: Perform a taste check. If necessary, sprinkle a little more salt and pepper. Before serving, drain the liquid, decorate the dish with parsley or coriander and combine it with a side dish of your choice.

Frequent questions

Is scallop ceviche gluten-free?

This is a gluten-free dish. All ingredients are freshly prepared and as we do not use pre-packaged packaging or sauces, the risk of gluten contamination is minimal.

Can I add other ingredients?

Add whatever ingredients you like, but I recommend cucumbers, zucchini, peppers, sweet potatoes, or fruits or vegetables that don’t need cooking. For leafy greens, it’s best to use those that are typically eaten raw or added to salads.

What to pair with Scallop Ceviche?

The best accompaniments for scallop ceviche include tortilla chips, fried bananas, banana chips, corn or quinoa. You can also include a side of crunchy leafy greens like lettuce or cabbage.