With just a few flavorful ingredients, this Scallop Ceviche recipe proves that simple can also mean delicious.
There is nothing quite like a good seafood dish, and this recipe for scallop ceviche definitely fits the bill. The recipe is said to have originated in Latin America centuries ago, but lucky for us, it spread throughout the rest of the United States. It’s made anywhere succulent scallops can be found.
What stands out most about this recipe is that the scallops aren’t cooked in a pan or in the oven. Instead, they’re left covered in the fridge, soaking in citrus juices. It’s the acid in those juices that does the “cooking.”
However, those juices aren’t only used for their acidity. The lemon and lime also act as a marinade, giving the scallops a zingy, citrusy base. When combined with the red onion, red peppers, jalapeño, and avocado, you get a refreshingly spicy flavor that’s hard to resist.
Is This Scallop Ceviche Healthy?
With few calories, carbs, and saturated fat, scallop ceviche should be considered a healthy dish for most people. There are several vegetables in the recipe, which means you’ll be getting plenty of vitamin C and other nutrients. Scallops are also a good source of protein, iron, zinc, magnesium, and potassium. However, it’s worth noting that while the scallops are “cooked” in citrus juice, you don’t want to bargain buy your seafood. Stick with high-quality fresh scallops to reduce the risk of foodborne illnesses.
Freshness, Flavor, And Heat
I already mentioned selecting the freshest scallops—that’s a no-compromise ingredient. However, using fresh lemon and lime juice is also important. And no, bottled juice won’t deliver the same bright flavor. Read the ingredients list, and you’ll see several hard-to-pronounce words that definitely aren’t juice.
Does the ceviche taste too sharp and zingy? Then, consider adding a drizzle of honey to dial down the tartness. Plus, that little bit of sweetness really opens the dish!
Also, I get that the ceviche may come off as spicy to some. Jalapeño will do that! If you prefer less heat, replace the jalapeño with a mild poblano pepper.
How Do I Store Leftovers?
Given that we’re dealing with fresh seafood, don’t wait beyond 24 days to finish any leftovers. Ideally, it should be eaten within 1 hour for the best texture and flavor. Keep it refrigerated and sealed in an airtight container.
Serving Suggestions
Personally, I like to serve scallop ceviche with tortilla chips. It’s a tasty, crunchy side! Keep it simple with these homemade Air-Fryer Tortilla Chips or Keto Tortilla Chips for my low-carb friends. Another great option is Baked Plantain Chips. They add a slightly sweet contrast to the ceviche. For something heartier, a side of Coconut-Cilantro-Lime Rice or Grilled Mexican Corn Salad With Tomatillos works wonderfully.
Ingredients
- 1 pound bay scallops rinsed and patted dry
- 1/2 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/2 cup red onion finely chopped
- 1/4 cup fresh cilantro chopped
- 1 medium jalapeño seeded and minced
- 1 medium red bell pepper finely diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 avocado diced (optional)
Instructions
- In a non-reactive bowl, combine the scallops with lime and lemon juice, ensuring the scallops are fully submerged. Cover and refrigerate for 1 to 2 hours, until the scallops are opaque and 'cooked' through.
- Drain the scallops and discard the used citrus juice. Gently mix in the red onion, cilantro, jalapeño, red bell pepper, salt, and black pepper.
- If using avocado, gently fold it into the ceviche just before serving. Serve immediately or chill until ready to serve, ideally within an hour for the best texture and flavor.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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