In Peru, ceviche is synonymous with vitality, which makes Olivéa chef John Broening’s dish perfectly suited to dining in the New Year.
1: Clean two pounds of bay scallops by removing the small muscles from the sides of the scallops, submerging them in ice water, and then thoroughly drying them on paper towels. Combine scallops in a large mixing bowl.
2: Add three tablespoons of minced red onion, one tablespoon of minced jalapeño, two tablespoons of minced red pepper, two tablespoons of julienned cilantro, two tablespoons of julienned mint, and one teaspoon of ground cumin.
3: Add ¼ cup of freshly squeezed lime juice, ¼ cup of orange juice, two tablespoons of olive oil, a few shots of hot sauce (Broening recommends Cholula), and two teaspoons of kosher salt. Mix together. Transfer to a serving dish and add a large spoon. Serve with sweet potato chips.