Ceviche Peruano

When it's too hot to cook, why not cook without heat? Ceviche is a wonderful summer recipe; the Peruvian version is one of the simplest to prepare and, in my opinion, the tastiest. This dish is perfect for cooks with low mobility. The most basic traditional version uses a firm white fish and variety of sea creatures marinated in just lime juice and salt, but I elaborated a little while keeping within the Peruvian flavor profile. Using whole bay scallops instead would eliminate some knifework and speed the preparation.

Ceviche Peruano

juice of 3 limes

1/2 tsp salt, or to taste

freshly ground black pepper to taste

10 sprigs cilantro

1/2 serrano or hotter pepper (use an aji amarillo if you can find it)

3 cloves garlic, peeled

1/2 pound sea scallops (quartered) or bay scallops (whole)

1/4 red onion, sliced thinly in a food processor and separated into rings

Combine lime juice, salt, pepper, cilantro, hot pepper, and garlic and pulse in a food processor until finely chopped. Pour marinade over scallops and stir to coat, making sure there is enough liquid to cover fish. Top with sliced red onion. Let marinate/"cook" 2-3 hours in refrigerator until fish is opaque and firm. Serves 2.

Traditional accompaniments for this dish are boiled corn, sweet potatoes, or yucca, but I used a less labor-intensive sliced avocado.