Scallop Ceviche Recipe
Latin American · Appetizer · 20 min total
A refreshing and zesty ceviche featuring tender bay scallops marinated in citrus juices with cucumber, avocado, and a hint of jalapeño. Perfect as a light appetizer or summer starter.
20
min prep
min prep
4
servings
servings
180
kcal/serving
kcal/serving
Ingredients
- 1 lb fresh bay scallops, side muscle removed
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup fresh lemon juice (about 1 lemon)
- 1/2 cup finely diced cucumber
- 1/2 cup finely diced avocado
- 1/4 cup finely diced red onion
- 1 jalapeño, seeded and minced
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon extra-virgin olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Rinse scallops and pat dry. Cut any large scallops into bite-sized pieces. Place in a non-reactive bowl.
- Pour lime and lemon juices over scallops, ensuring they are submerged. Cover and refrigerate for 15-20 minutes, until scallops are opaque and firm.
- While scallops marinate, prepare the vegetables: dice cucumber, avocado, red onion, and mince jalapeño and cilantro.
- Drain about half of the citrus juice from the scallops (reserve if desired). Add cucumber, avocado, red onion, jalapeño, cilantro, olive oil, salt, and pepper. Gently toss to combine.
- Taste and adjust seasoning. Serve immediately chilled, with tortilla chips or tostadas.
Tips
- For best results, use fresh, dry-packed scallops (not frozen or treated).
- Do not marinate scallops longer than 30 minutes or they will become tough.
- Serve with avocado slices and a sprinkle of sea salt for extra flavor.
- Can be stored in the refrigerator for up to 2 hours before serving.
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