Lima, Peru  |  Friday 19 March 2010 04:58  |  |  | 


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Gastronomy

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Food / Recipes

Tiradito de Conchas / Fresh Scallops in a Peruvian Chili-Lime Sauce

 
Average


Ingredients
1 pound or 450 grams fresh scallops
washed and cleaned well
½ cup of fresh key lime juice
½ cup of chopped rocoto
6 Ají amarillos seeds removed
6 cloves of garlic
1 stalk of celery peeled and chopped
1-2 teaspoons salt
1 teaspoon cumin
½ teaspoon pepper
1 teaspoon water
¼ cup chopped cilantro
Rocoto rings

Preparation
In a bowl, add ¼ cup of the lime juice to the scallops. Let marinate 15 minutes, stirring once. In a blender jar, combine the other ¼ cup of the lime juice, rocoto, Ají amarillo, garlic, celery, salt, pepper, cumin and water. Blend well. (It should have a thick consistency), Pour the mixture over the scallops along with the cilantro and mix well. Refrigerate for another 10 minutes and stir well before serving. Garnish with rocoto rings

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