This refreshing Scallop Ceviche is a vibrant Mexican-inspired dish that highlights the delicate sweetness of bay scallops. The seafood is gently “cooked” by the acidity of fresh lime and lemon juice, resulting in a tender, opaque texture without any heat. Finely diced red bell pepper and red onion add a satisfying crunch and pop of color, while minced chile provides a subtle, aromatic kick. Fresh coriander ties everything together with a bright, herbal finish. Perfect served as an appetizer with tortilla chips or as a light main course, this ceviche is ideal for warm-weather gatherings or quick weeknight dinners. Its clean, zesty, and incredibly easy to prepare with high-quality, fresh ingredients.
Scallop Ceviche
Description
This refreshing Scallop Ceviche is a vibrant Mexican-inspired dish that highlights the delicate sweetness of bay scallops. The seafood is gently "cooked" by the acidity of fresh lime and lemon juice, resulting in a tender, opaque texture without any heat. Finely diced red bell pepper and red onion add a satisfying crunch and pop of color, while minced chile provides a subtle, aromatic kick. Fresh coriander ties everything together with a bright, herbal finish. Perfect served as an appetizer with tortilla chips or as a light main course, this ceviche is ideal for warm-weather gatherings or quick weeknight dinners. Its clean, zesty, and incredibly easy to prepare with high-quality, fresh ingredients.Ingredients
Directions
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Cut zest from 1 lime and the lemon in long strips using a vegetable peeler.
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Squeeze the limes and lemon to extract 1/2 cup of lime juice and 1/4 cup of lemon juice.
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In a large non-reactive mixing bowl, combine the citrus juices, zest, bay scallops, diced red bell pepper, red onion, minced chile, minced garlic, chopped coriander, and olive oil.
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Toss gently to ensure all ingredients are well-coated.
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Let the mixture marinate at room temperature, stirring occasionally, for 1 hour to allow the acid to begin curing the scallops.
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Cover the bowl and refrigerate for an additional 1 hour to finish curing and chill the dish.
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Before serving, remove the large zest strips if desired, or leave them in for garnish.
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Taste and adjust seasoning with salt if needed.
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Garnish with additional julienned lime zest and serve immediately.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 263.1kcal
- % Daily Value *
- Total Fat 11.2g18%
- Saturated Fat 1.6g8%
- Cholesterol 39.7mg14%
- Sodium 644.7mg27%
- Total Carbohydrate 31.1g11%
- Dietary Fiber 10.6g43%
- Sugars 9.4g
- Protein 18.0g36%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Use the freshest, highest quality bay scallops available. Look for scallops that are opaque and firm, with a mild sea smell. Avoid any that have a strong fishy odor.
For best results, ensure your scallops are dry-packed rather than wet-packed (which contain excess moisture from phosphates) if possible, as they will absorb the marinade better.
The ceviche can be served immediately after marinating, but letting it rest allows the flavors to meld. Do not marinate for more than 2 hours total, or the texture of the scallops may become too firm or mushy.
Serve with crispy tortilla chips, plantain chips, or on a bed of lettuce for a refreshing presentation.
This dish is best enjoyed fresh. Due to the citrus curing, leftovers should be refrigerated and consumed within 24 hours.
Adjust the heat level by choosing a milder chile (like a jalapeo) or a hotter one (like a serrano) depending on your preference.
