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Conchas Borrachas (Drunken Scallops)

Raven Higheagle


These drunken scallops 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.


☆☆☆☆☆ 0 votes

Serves 4
15 Min
5 Min
Stove Top



  • 1/2 c
    packed cilantro, leaves and stalks
  • 1/2 c
    vegetable oil

  • 12
    sea scallops, each cut horizontally into 3 thin slices
  • 2
    limes, cut in half
  • 1/4 c
    pomegranate seeds
  • 2 Tbsp
    diced aji chile or fresno chile
  • 2 Tbsp
  • 1/4 c
    cilantro oil
  • ·
    small handful micro cilantro or freshly torn cilantro leaves
  • ·
    sea salt, to taste

How to Make Conchas Borrachas (Drunken Scallops)


  1. Make the cilantro oil:
    In a small saucepan over medium heat, combine the oil and cilantro and cook until the cilantro has wilted, about 5 minutes.
  2. Transfer to a blender and blend until smooth.
  3. Strain the oil through a fine-mesh strainer and store in a cool, dark place. (Yields about 1/2 cup.)
  4. Make the ceviche:
    Divide the slices of scallop among 4 plates.
  5. Squeeze half a lime over each plate and sprinkle with pomegranate seeds and chile.
  6. Top each place with a drizzle of the cilantro oil and a few splashes of pisco.
  7. Garnish with cilantro and serve immediately.

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About Conchas Borrachas (Drunken Scallops)

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