Hotate Ceviche is a refreshing and light dish that showcases the delicate flavor of scallops. To make this recipe, you will need fresh hotate (scallops), lime juice, red onion, cilantro, jalapeno, salt, and pepper. Start by rinsing the scallops under cold water and patting them dry. Slice the scallops into thin rounds and place them in a bowl. Add the lime juice, red onion (finely chopped), cilantro (chopped), jalapeno (seeded and finely chopped), salt, and pepper to the bowl. Gently toss the ingredients together until the scallops are well-coated in the lime juice. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together. Serve the Hotate Ceviche chilled as an appetizer or a light lunch. The tangy lime juice, combined with the crunch of the red onion and the freshness of the cilantro, perfectly complements the sweet and tender scallops. Enjoy this refreshing dish on a hot summer day!
