On the Menu: Chill Out

Tito's Ceviche & Pisco shares its Scallop Ceviche

Ingredients

3 large sea scallops, cut into ¼-inch pieces
2 ounces lime juice
1 ounce Aji Amarillo Paste
2 teaspoons red onions, diced
1 teaspoon red bell pepper, diced
1 teaspoon yellow bell pepper, diced
½ teaspoon cilantro, chopped
Salt and pepper to taste

Instructions

Mix all ingredients in a large bowl.

Serve on a cold plate.


Tito’s Ceviche & Pisco

5015 Magazine St., 267-7612
TitosCevichePisco.com

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