Scallop Ceviche Recipe: 5 Easy Steps for a Fresh Feast

How to Make Scallop Ceviche

Quick Overview

Scallop ceviche is the perfect blend of simplicity and sophistication. Fresh, tender scallops “cooked” in bright citrus juices create a light yet satisfying dish that’s bursting with clean flavors and accented with crisp vegetables and herbs. The beauty of this recipe lies in its no-cook approach—the acid from the citrus does all the work for you, transforming raw scallops into a tender delicacy with a perfect texture.

The entire preparation takes just 25 minutes of active time, plus 30-60 minutes of marinating time, making this an ideal dish for both casual weeknight meals and elegant entertaining. The fresh, zesty flavors make it particularly perfect for warm weather gatherings, though I find myself craving it year-round.

The Ingredients I Use to Bring My Scallop Ceviche to Life

For the Ceviche Base:

• 1 pound fresh bay scallops (or sea scallops cut into ½-inch pieces)
• ¾ cup fresh lime juice (about 6-8 limes)
• ¼ cup fresh lemon juice (about 2 lemons)
• 1 tablespoon orange juice (fresh is best)
• ½ teaspoon sea salt, plus more to taste

For the Flavor Additions:

• ¼ cup red onion, finely diced
• 1 jalapeño pepper, seeded and minced (adjust according to heat preference)
• 1 ripe avocado, diced
• 1 medium cucumber, seeded and diced
• 1 cup cherry tomatoes, quartered
• ¼ cup fresh cilantro, chopped
• 2 tablespoons fresh mint leaves, chopped (optional)
• 1 tablespoon extra virgin olive oil
• Freshly ground black pepper to taste

For Serving:

• Tortilla chips or plantain chips
• Lime wedges
• Extra cilantro sprigs

Step-by-Step Instructions

Step 1: Prepare the Scallops

Begin with the freshest scallops you can find—quality is essential for ceviche. If using sea scallops rather than bay scallops, slice them horizontally into ½-inch pieces. Rinse the scallops under cold water, then pat them completely dry with paper towels. Inspect each piece and remove any side muscles (the small, tough rectangular bit at the side of the scallop) if present.

Step 2: Create the Citrus Marinade

In a non-reactive bowl (preferably glass or stainless steel), mix the fresh lime juice, lemon juice, orange juice, and sea salt. Whisk until the salt is fully dissolved. Using a blend of citrus juices instead of just lime adds complexity to the flavor, providing balanced acidity with a hint of natural sweetness.

Step 3: Begin the “Cooking” Process

Add the prepared scallops to the citrus marinade, making sure they are fully submerged. Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes. The acidity in the citrus juices will denature the scallops’ proteins, essentially “cooking” them without heat. As they marinate, you’ll see the scallops change from translucent to opaque. Be careful not to marinate them for more than 60 minutes, as they can become tough and rubbery if left too long.

Step 4: Prepare the Mix-ins

While the scallops are marinating, prepare all your vegetables and herbs. The fine dice on the red onion and jalapeño ensures they distribute evenly throughout the dish, while the cucumber adds refreshing crunch. Keep the avocado aside until the final step to prevent browning.

Step 5: Combine and Finish

Once the scallops have turned opaque (after 30-60 minutes), drain off about half of the citrus liquid. Add the red onion, jalapeño, cucumber, cherry tomatoes, cilantro, and mint (if using) to the bowl. Drizzle with olive oil and gently fold everything together. Finally, carefully fold in the diced avocado, taking care not to mash it. Adjust the seasoning with more salt and freshly ground black pepper as needed.

Let the completed ceviche sit for 5 minutes to allow the flavors to meld before serving. This brief rest makes a noticeable difference in how the flavors come together.

What to Serve Scallop Ceviche With

Scallop ceviche shines as both an appetizer or a light main course. Here are some ideal pairings:

• Tortilla chips or plantain chips provide the perfect crunchy vessel for scooping up the ceviche
• Butter lettuce cups offer a fresh, low-carb alternative for serving
• Cold Mexican beer or a crisp Sauvignon Blanc complements the bright citrus notes
• Grilled corn on the cob with a sprinkle of cotija cheese makes a perfect side dish
• Coconut rice works beautifully if you’re serving the ceviche as a main course
• Chilled gazpacho creates a refreshing soup-and-ceviche first course for summer entertaining

Top Tips for Perfecting Scallop Ceviche

1. Freshness is non-negotiable: Always choose the freshest scallops available, preferably buying them the same day you plan to prepare the ceviche. If you’re uncertain about their freshness, consult your fishmonger to confirm they are safe for raw consumption.
2. Watch your marinating time: Unlike firmer fish, scallops have a delicate texture that can break down quickly in acid. The 30-60 minute window is crucial—too short and they’ll be raw in the center, too long and they’ll become tough and rubbery.
3. Temperature matters: Keep your ingredients and final dish well-chilled throughout preparation. Ceviche should not be left at room temperature for long periods.
4. Balance the heat: Jalapeños can vary dramatically in spiciness. Taste a tiny bit of your jalapeño before adding it all, and adjust the amount to suit your preference. Remember, you can always add more heat, but you can’t take it away!
5. Create textural contrast: The soft texture of the scallops benefits from the crunch of vegetables. Don’t skip the cucumber, and consider adding finely diced jicama or radish for extra crispness.
6. Substitutions: No scallops on hand? This recipe also pairs wonderfully with firm white fish such as sea bass or snapper. If you’re not a fan of cilantro, you can swap it out for fresh parsley and a little extra mint.

Storing and Reheating Tips

Ceviche is best enjoyed fresh, ideally within a few hours of preparation. However, if you need to store leftovers:

• Refrigeration: Store any leftover ceviche in an airtight container in the coldest part of your refrigerator for no more than 24 hours. The citrus will continue to “cook” the scallops, altering both texture and flavor over time.
• Not freezer-friendly: Unfortunately, ceviche does not freeze well. The texture of the scallops and vegetables will deteriorate significantly upon thawing.
• No reheating: Ceviche is designed to be served cold. Attempting to heat it would destroy its delicate texture and fresh flavors.
• Refreshing leftovers: If your leftover ceviche seems a bit tired the next day, you can brighten it with a squeeze of fresh lime juice and additional chopped herbs. The avocado may have oxidized, so consider adding fresh avocado if serving leftovers.

Perfect for warm summer evenings, special occasions, or anytime you crave a taste of coastal cuisine, this scallop ceviche delivers a restaurant-quality experience with minimal cooking effort. The vibrant colors, contrasting textures, and bright flavors create an unforgettable dish that will have everyone asking for your secret recipe!

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