Place the fish in salted ice water. Leave in the refrigerator for at least 6 hours.
Wash the fish well.
Mix the cucumber, onion, lemon juice, piquín chili, salt, and pepper.
When serving, add the fish.
Finely slice the onion into crescent-shaped pieces.
Crush the piquín chili with a spoon.
Remove the scallops from the refrigerator and add salt and pepper, then mix in the cucumber, onion, piquín chili, lemon juice, and a splash of soy sauce.
Stir everything well with a plastic or wooden spoon and let it rest for about 3 minutes.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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