These drunken scallops from Martin Morales' cookbook, Ceviche: Peruvian Kitchen ($30), get the usual acidic treatment associated with ceviche, a.k.a., a healthy splash of lime juice.
But this sashimi of sorts is also topped with sweet pomegranate seeds and pisco (which makes us feel like it's somehow even more Peruvian). A little bit of diced chile adds heat.
Make sure to prepare the dish right before serving so it's as fresh as possible. Delicate, bracing and beautiful, it truly is the perfect no-cook summer dish.
Conchas Borrachas (Drunken Scallops)Recipe adapted from "Ceviche: Peruvian Kitchen" by Martin Morales
Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes