No fire necessary for this scallop recipe from Martin Morales’ cookbook, Ceviche: Peruvian Kitchen. Diced chili adds the heat to this raw dish, topped with a dash of white pisco brandy, sweet pomegranate seeds and the requisite lime juice.
INGREDIENTS
For the Cilantro Oil
½ cup packed cilantro, leaves and stalks
½ cup vegetable oil
For the Ceviche
12 sea scallops, each cut horizontally into 3 thin slices
2 limes, cut in half
¼ cup pomegranate seeds
2 tablespoons diced aji chile or Fresno chile
2 tablespoons pisco
¼ cup cilantro oil
Small handful micro cilantro or freshly torn cilantro leaves
Sea salt, to taste
Visit Tasting Table for preparation instructions.
