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.
5 large scallops
1/2 red onion
salt and pepper
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.
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.
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.
Continue to this process until you have finished adding the scallops and veggies.
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!