Peruvian Style Scallop Ceviche

This ceviche is probably my favorite ceviche that I have ever had up to date. It is savory, spicy, sweet, tangy, and refreshing. Absolutely delicious.

1c Mock Scallops (sliced)

1/3c Red Onion (julienne)

3T Lime Juice (fresh squeeze)

1T Cilantro (julienne or chopped)

Sea Salt tt

Yellow Pepper Puree: 

1ea Yellow Bell Peppers (roasted & peeled)

1 half Jalapeno Pepper (seeded)

3-4T Orange Juice (fresh squeeze)

3ea Garlic Cloves (roasted)


-Chef’s Knife

-Cutting Board

-Kitchen Towel


-Rubber Spatula

-Mixing Bowl


-Serving Plate

-Tasting Spoon


Puree the ingredients for spicy yellow pepper puree. In a medium bowl mix all ingredients with the exception of the cilantro, and season lightly with sea salt to preference. Refrigerate at least an hour. Add fresh cilantro and serve. For best results store overnight. 15 minutes before serving, add fresh cilantro.

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