Appetizer: Peru – Ceviche De Conchas Negras (Black Scallop Ceviche)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 0 min

Additional 20 min

Total 30 min

Ingredients

Sea scallops, very fresh, thinly sliced, about 1 lb total (454 g total)
Fresh lime juice, enough to cover
1 / 2 medium red onion, thinly sliced
1 / 4 cup (15 g) fresh cilantro, chopped
1 jalapeño or serrano chili, finely chopped
1 medium tomato, diced (optional)
Sea salt, to taste
Black pepper, to taste
1 tbsp (15 ml) olive oil, optional drizzle

Instructions

1. Arrange thinly sliced scallops in a shallow bowl and pour enough lime juice to cover; refrigerate 15–30 minutes until scallops are opaque and "cured."  
2. Drain some juice if desired, then toss scallops with red onion, cilantro, chili, and diced tomato if using.  
3. Season with salt and pepper, drizzle a little olive oil if liked, and serve chilled on small plates, tostadas, or tasting spoons.