Scallop Ceviche Recipe

by Editorial Staff

The Peruvian dish ceviche, unlike other folk Peruvian dishes, has been known here for a long time. To such an extent that it lost its original meaning, under the name of sitting in a restaurant, you can only use a sauce sour enough to suspect lime juice in the recipe. Meanwhile, a real ceviche has the basic characteristics that make it exactly what you need, and not a fantasy on the topic.

Summary

Prep Time	10 mins
Total Time	15 mins
Course	Salad
Cuisine	Peruvian

Ingredients

Ingredients for the marinade:

for a scallop (for 50 g)
Fresh orange 15 g
Horseradish 4 g
Dijon mustard 7 g
Salt 2 g
Crushed pepper 2 g
Lime fresh 6 g
Chili pepper 1 g

Directions

Marinade. Mix freshly squeezed orange and lime juice with horseradish and Dijon mustard, peppers, and chili.
Defrost the freshly frozen scallop at room temperature, cut into even halves. Sprinkle lightly with pepper and marinate for 5-8 minutes.
Carefully place the marinated scallop on a shallow plate and garnish with fresh cilantro.

Enjoy your meal!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.