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


Mix all ingredients in a large bowl.

Serve on a cold plate.

On the Menu: Chill Out

Tito’s Ceviche & Pisco

5015 Magazine St., 267-7612