Ceviche (Peruvian, Latin American) is marinated in lime juice or another citrus raw fish or seafood. Protein denaturation occurs under the influence of acid, i.e. the same thing that happens to the product during heat treatment (in the photo, gray shrimps turned pink after being juiced). The difference lies in the preservation of natural taste, healthy composition, and juiciness. Combination with vegetables is an unsurpassed aroma, taste delight, and a long pleasant aftertaste. Those who like spicy can add chili pepper, which will bring the taste of the dish closer to the original Peruvian recipe.
Summary
| Prep Time | 20 mins |
| Total Time | 24 hrs |
| Course | Salad |
| Cuisine | Peruvian |
Ingredients
Ingredients- scallop – 500 g,
- juice of two lemons,
- juice of two limes,
- one onion,
- one sweet red pepper,
- one pod of hot pepper,
- a bunch of green onions,
- cilantro or parsley greens
- one tablespoon of vinegar
- two tablespoons of olive oil
- two teaspoons of hot mustard,
- salt or soy sauce
- freshly ground pepper.
Print Recipe
Pin Recipe Instructions
- Rinse your scallops under running water and put them in boiling water for a few seconds.
- Leave the scallops to dry.
- Chop the onions finely.
- Cut the sweet pepper into cubes.
- Remove seeds from hot pepper, chop finely.
- Mix scallops with onions, sweet and hot peppers, add vinegar, mustard, olive oil, and citrus juice.
- Mix everything well.
- Salt, pepper and add pre-chopped onion and cilantro.
- Pickle salad in the refrigerator for 24 hours.
- Place the ceviche over the lettuce before serving.
Enjoy your meal!
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