Peruvian food is famous for its bold flavors, and ceviche holds a special place in this rich culinary tradition. As one of Peru’s most beloved dishes, ceviche has roots that stretch back over 2000 years, symbolizing the country’s connection to the sea. Preparing ceviche is an art in Peruvian kitchens, and today we’ll dive into a unique variation—Scallop Ceviche, known for its vibrant flavors and simplicity.
What is Scallop Ceviche?
Scallop ceviche is a refreshing dish that features fresh seafood, marinated in citrus juices, and paired with aromatic ingredients. While fish like sea bass or flounder are commonly used, scallops add a sweeter, more delicate touch to this Peruvian favorite. If you’re a fan of Peruvian food, this variation is one you can’t miss. It’s easy to prepare, making it a perfect appetizer or light meal.
Ingredients and Customizations
One of the best things about ceviche is its versatility. While you can use traditional ingredients like tomatoes, red onions, or aji amarillo (a staple pepper in Peruvian food), you’re free to customize it based on your preferences and ingredient availability. Let’s keep it simple with fresh scallops, citrus juice, red onion, garlic, and a hint of spice.
How Scallops are Prepared in Ceviche
Though ceviche is often referred to as a raw dish, the seafood is technically “cooked” in acidic citrus juice. Lime juice is traditionally used in Peruvian food, giving the dish an authentic touch. The citrus marinade works its magic on the scallops, transforming their texture while infusing them with bold flavors. This process takes anywhere from 30 minutes to two hours, depending on your preference. Once ready, scallop ceviche is best enjoyed fresh, within the same day.
Scallop Ceviche Recipe
Ingredients:
- 1 cup fresh scallops (bay or sea scallops)
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 medium red onion, chopped
- 1/3 cup diced tomatoes
- 1–2 tablespoons minced garlic
- 1–2 tablespoons aji amarillo (or substitute with red chili)
- 1/4 cup pineapple juice (or orange juice)
- 1/4 cup lime juice
- Parsley or cilantro for garnish
- Tortilla chips or fried plantains for serving
Step-by-Step Instructions:
- Prepare the Scallops: Cut the scallops into bite-sized pieces. Sprinkle with salt and pepper and set aside.
- Make the Marinade: In a bowl, mix lime juice, pineapple juice, and aji amarillo. This creates the base sauce.
- Add Vegetables: Toss the diced red onion, garlic, and tomatoes in a large bowl.
- Combine Everything: Add the scallops to the vegetable mixture, ensuring the scallops are fully submerged in the citrus sauce. Refrigerate for 30 minutes to two hours.
- Taste and Serve: Before serving, taste and adjust the seasoning with salt and pepper. Drain the excess liquid, garnish with parsley or cilantro, and serve with your choice of side dishes.
Serving Suggestions
For the best experience, scallop ceviche can be paired with Peruvian staples like corn, quinoa, or crunchy banana chips. You can also serve it with a light salad or on top of tortilla chips for a delightful bite-sized snack.
Substitutions & Tips
- Scallop Alternatives: If scallops are unavailable, feel free to substitute them with clams or shrimp. Just ensure the shrimp are cooked before marinating.
- Vegan Option: For a plant-based alternative, use king oyster mushrooms. Lightly stir-fry or steam them before marinating to enhance their flavor.
- Aji Amarillo Substitution: If aji amarillo isn’t available, you can replace it with chopped jalapeños or aji panca for a smokier taste.
Quick Tips:
- Marinate the scallops for no more than 60 minutes to avoid a mushy texture.
- If you enjoy the tangy marinade (leche de tigre), keep some aside for sipping as a refreshing, spicy drink.
Frequently Asked Questions
Is Scallop Ceviche gluten-free?
Yes, this dish is naturally gluten-free as it consists of fresh ingredients without any processed additives.
Can I add other ingredients to my scallop ceviche?
Absolutely! Feel free to experiment with vegetables like cucumbers, bell peppers, or fruits like mangoes for added texture and sweetness.
What should I serve with scallop ceviche?
Scallop ceviche pairs beautifully with tortilla chips, fried plantains, corn, or quinoa. For a fresh touch, serve alongside crunchy salads or leafy greens.
How long should I marinate the scallops for ceviche?
Fresh scallops should be marinated for 30–60 minutes to achieve the perfect texture. Over-marinating can make them too soft or rubbery.
Can I use frozen scallops for ceviche?
Yes, frozen scallops work well. Just ensure they are fully thawed and drained of excess water before marinating.
Is ceviche safe to eat since the seafood is raw?
While ceviche involves raw seafood, the acid from the lime juice “cooks” the scallops, changing their texture and making it safe to eat. Always use fresh, high-quality seafood to ensure safety.
What can I substitute for aji amarillo?
If you can’t find aji amarillo, you can use chopped jalapenos, aji panca, or even serrano peppers for a similar peppery taste.
What are good side dishes for scallop ceviche?
Scallop ceviche pairs well with tortilla chips, fried plantains, quinoa, corn, or crunchy vegetables like lettuce or cabbage.
Can I make scallop ceviche ahead of time?
It’s best to prepare scallop ceviche on the day you plan to serve it. While it can marinate for a few hours, leaving it too long will alter the texture.
Is Peruvian scallop ceviche gluten-free?
Yes, this recipe is naturally gluten-free as it uses fresh, whole ingredients without any processed additives.
What fruits can I add to scallop ceviche?
Pineapple, mango, or orange slices can add a sweet, tropical twist to the ceviche, balancing the tangy lime juice.
How do I prevent scallops from becoming rubbery?
To avoid a rubbery texture, use fresh scallops and limit marination to 30–60 minutes. Frozen scallops should be thawed properly and excess water removed.
What type of scallops should I use for ceviche?
Both bay and sea scallops work well for ceviche. Bay scallops are smaller and sweeter, while sea scallops are larger with a firmer texture.
Can I use lemon juice instead of lime juice for ceviche?
Yes, you can use lemon juice, but lime juice is more traditional in Peruvian ceviche and offers a brighter, tangier flavor that pairs better with seafood.
How do I know if the scallops are fresh?
Fresh scallops should have a slightly sweet, ocean-like smell and a firm, moist texture. Avoid scallops that have a strong fishy odor or feel slimy.
Can I store leftover scallop ceviche?
Ceviche is best enjoyed fresh, but if you have leftovers, you can store it in the fridge for up to 24 hours. However, the texture of the scallops may change over time, becoming softer.
What is leche de tigre?
Leche de tigre is the leftover marinade from ceviche, made of lime juice, fish juices, and seasonings. It’s often consumed as a refreshing, tangy drink and is believed to be a hangover cure in Peru.
Can I use other types of seafood for ceviche?
Yes, you can substitute scallops with shrimp, sea bass, tilapia, or any other firm white fish. Just adjust the marinating time based on the seafood you use.
What’s the best way to serve scallop ceviche at a party?
Scallop ceviche makes a great appetizer served in small bowls, shot glasses, or even over crispy tortilla chips for a fun and bite-sized option.
Why do I need to discard the marinating liquid?
The marinating liquid (leche de tigre) is discarded to prevent the ceviche from becoming too soggy. However, it can be saved and consumed as a flavorful drink or used in other dishes.
Can I add avocado to scallop ceviche?
Yes, avocado adds a creamy texture that balances the tangy, acidic flavors of the ceviche. Just add it right before serving to prevent it from becoming mushy.
Is ceviche considered a healthy dish?
Yes, ceviche is generally low in calories and packed with protein, vitamins, and healthy fats from the seafood and vegetables. It’s also gluten-free and can be made keto-friendly by avoiding sugary fruits like pineapple.
Can I add alcohol to scallop ceviche?
Some variations of ceviche include a splash of beer or pisco (a Peruvian spirit) in the marinade to enhance the flavors. However, this is optional and not necessary for the traditional recipe.
Conclusion
Scallop ceviche is a vibrant celebration of Peru’s coastal flavors, offering a delightful blend of sweet, tangy, and spicy elements. Simple to prepare and packed with flavor, this dish is a must-try for any fan of Peruvian food. Enjoy it as a light lunch or serve it as an appetizer—it’s sure to impress!