Ceviche de Callos de Hacha (Scallop Ceviche)

Father’s Day is this Sunday, June 21 and I know exactly what to get  my husband! It is not going to cost me very much but I know that he will completely enjoy it. I’m going to make him one of his favorite dishes- Scallop Ceviche. He likes anything with seafood and a beer!  This recipe for Ceviche de Callos de Hacha or Scallop Ceviche is the perfect bontana  (appetizer) to have on such a hot day. It’s refreshing and really simple to make.

Callos de Hacha ceviche scallop ceviche

 

Ingredients

5 large scallops

1 tomato

2 cucumbers

1/2 red onion

2 lemons

2 limes

1 avocado

salt and pepper

chile piquin

Ceviche de callos de hacha Scallop ceviche

Slice the cucumbers, tomatoes and red onions in thin slices.  I used mexican callos or scallops for this dish as they are a bit thicker.  Slice the scallops in thin slices so the lemon can absorb quicker.

Ceviche de callos de hacha Scallop ceviche

On a plate start to place the cucumber, tomatoes and red onions around the plate like the picture above. Then squeeze 1/2 a lemon and lime onto the veggies.

scallop ceviche4

Place the thin sliced scallops around the plate. Then add more veggies the same way. Squeeze 1/2 lemon and lime onto the scallops and veggies. Sprinkle salt on them as well.

Ceviche de callos de hacha Scallop ceviche

Continue to this process until you have finished adding the scallops and veggies.

Ceviche de callos de hacha Scallop ceviche

When you are done sprinkle some pepper, ground chile piquin and add avocado. You can add more lime wedges on the side.  I know that my husband will truly enjoy his Father’s Day with this botana.

 Pair these scallops with this!

perfect chelada bloody beer2

Latina Mama Rama

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