Cebiche de gambas y ostiones

Recipe from: 11 May 2010

Ingredients 7
Servings 4
Time 20 mins


  • 500
    fresh scallops
  • 1
    fresh coriander, chopped
  • 250
    fresh lime juice
  • 1/2
    red onion, sliced or cut into ½ cm pieces
  • 1/2
    pepperoni, cut the same size as the onion
  • 2
    serano chillies, finely chopped – seeded if you have a sensitive palate
  • 2
    ripe haas avocados


2 hours 30 mins
Put the scallops in a glass dish, add the lime juice, the chillies and salt to taste.

Refrigerate for about 2 hours.

Now stir in the pepperoni, the onions and the fresh coriander and refrigerate for another 30 minutes.

Just prior to serving, peel the avocados and cut into cubes.

The same size as the onions and the pepperoni – about ½ cm and combine with the scallop mixture.

Spoon into salad lined dishes and serve at once.


Remove the pits of the avocados and serve the scallop mixture in the avocados

Read more on: fish/seafood  |  recipes  |  chile

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