Ceviche de Conchas

Name: Ceviche de Conchas
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Peruvian
Ingredients: 400 g black scallops; 120 ml lime juice; 1 red onion; 1 aji limo; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood, ceviche

Ceviche de Conchas, a specialty from the coastal region of Piura, embodies the essence of home-cooked Peruvian seafood. It’s a dish meant for sharing, where families gather around a communal table, each person savoring the briny freshness of black scallops. Crafted with a hand-measured sprinkle of salt and a generous touch of fat, this recipe captures the spirit of informal gatherings, where the joy of cooking meets the pleasure of eating.

Expect a vibrant burst of citrus from the lime juice, harmoniously mingling with the oceanic sweetness of the scallops. The sharp crunch of red onion and the fiery kick of aji limo dance on the palate, delivering a symphony of flavors that’s both refreshing and bold. Enjoy it as Peruvians do, in the company of good friends and lively conversation.

Ingredients

400 gblack scallops
120 mllime juice
1red onion
1aji limo
to tastefine sea salt

Method

Start by preparing all the components for the Ceviche de Conchas. Begin by finely slicing 1 red onion into thin strips and soaking them in cold water for about 10 minutes to reduce their sharpness. While the onions soak, clean 400 g of black scallops by rinsing them under cold water and removing any grit or sand. Slice 1 aji limo into thin rings, removing the seeds if you prefer less heat.
Once the onions have soaked, drain them thoroughly and pat them dry with a clean kitchen towel. In a large mixing bowl, combine the drained onions, sliced aji limo, and the cleaned black scallops. This step ensures that the flavors begin to meld together as the lime juice is added.
Pour 120 ml of freshly squeezed lime juice over the scallop mixture. Gently toss the ingredients together using a spoon, ensuring that the lime juice coats everything evenly. The acidity of the lime juice will 'cook' the scallops, turning them opaque and slightly firm to the touch, which is your cue that they are ready.
Taste the mixture and add fine sea salt to your liking. The salt should enhance the natural flavors of the scallops and the lime, balancing the heat of the aji limo. Mix everything gently once more to distribute the salt evenly.
Transfer the ceviche to a serving dish, ensuring that some of the lime juice remains with the scallops to keep them moist and flavorful. Serve immediately, as ceviche is best enjoyed fresh, with the vibrant flavors and textures at their peak.