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.


  • Scallop 100 g
  • Sea salt 2 g
  • Crushed pepper 1 g
  • Red onion 3 g
  • Cilantro 1 g

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


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

Enjoy your meal!

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