There were so many high points to traveling in Peru…Machu Picchu and it’s many wonders, the neighborhoods and museums of Lima, the gorgeous beaches and interesting customs.
Another fond memory is of sitting in a bar in Peru. A Pisco Sour in one hand, crunchy corn nuts in the other…the bar snack of choice…while awaiting the house Seviche. In Peru, scallops are the norm for Seviche, however using shrimp, calamari or any mild, white fish fits in nicely especially when expertly seasoned and “cooked” in a spicy lime juice mixture. After a couple of Pisco Sours, it was hard to recall anything! They tell me I had fun.
Seviche, Peruvian Style, with bay scallops, serves 6 to 8
1 lb bay scallops, quartered…or in Maine our sea scallops are perfect too!
1 cup rough chopped cherry tomato
1 red Serrano Chile, chopped finely
1 cup red onion, finely chopped
1 cup chopped cilantro
1 cup fresh orange juice
Salt to taste
2/3 cup fresh lime juice and a bit of lime zest
Combine all in a ceramic bowl, cover and plan to let it marinate for one day.
To serve, serve in small glasses, topped with more chopped cilantro, a wedge of lime and a side of tortilla chips
A little about Pisco….while the Pisco Sour is the national cocktail, or a mixed drink, real Pisco connoisseurs would never dream of mixing good Pisco with anything. Pisco comes in few variations including a floral variety or a more herbal flavor. While technically a brandy, it was developed to replace Spanish brandy in the 16th century and boasts an alcohol content of up to 100 proof. Nowadays it’s produced almost exclusively in Peru and Chile.