Scallop ceviche

Ingredients for 4 servings:

• 3 clove(s) garlic, chopped
• 150 ml lemon juice, freshly squeezed
• 150 ml lime juice, freshly squeezed
• 75 ml extra virgin olive oil
• 2 tsp salt
• 1 tsp black pepper, freshly ground, to taste
• 1 kg scallops (fresh)
• 2 chili peppers, jalapeno, diced, red
• 1 onion(s), diced, red
• 1 bell pepper(s), diced, green
• 1 bunch coriander greens, chopped
• 500 g cherry tomatoes
• 1 head of lettuce

Instructions

Working time approx. 25 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 25 minutes

The Peruvian cold fish dish, here with only scallops. Perfect for hot summer days!

In a shallow glass bowl, combine the chopped garlic with the lemon and lime juice, olive oil, salt, pepper, and chopped red chili (do not use metal utensils). Add the scallops (if using large ones, halve or even quarter them; leave the small ones whole), and mix well. Cover the bowl and refrigerate for at least 2 hours. Then chop the fresh cilantro and add it to the ceviche along with the chopped red onions and green bell peppers, and mix well again. Let it sit in the refrigerator for at least another hour. Line a shallow bowl with large green lettuce leaves. Arrange the pulled ceviche on top (optionally slightly drained) and surround it with halved cherry tomatoes. Garnish with a few cilantro leaves, some cherry tomatoes, and perhaps some red onion rings. Serve well chilled! Personally, I like this dish perfectly served with rustic, crusty, freshly baked white bread or a baguette. However, cooked sweet potatoes and/or corn on the cob are typically served as a side dish in Peru. A good drink is a Pisco Sour, a well-chilled light white wine, or sparkling wine (my favorite). This dish serves four light eaters as a main course and about six people as an appetizer.