Scallop Ceviche
Dive into the vibrant, refreshing flavors of scallop ceviche, a showstopping dish perfect for warm weather gatherings or a light, elegant appetizer. This no-cook recipe features tender, citrus-marinated sea scallops that are “cooked” to perfection in a bright medley of lime, lemon, and orange juices. Tossed with a colorful mix of cherry tomatoes, creamy avocado, crisp cucumber, and fragrant cilantro, this dish is elevated by a touch of heat from minced jalapeño and a hint of sweetness from the scallops. With just 30 minutes of prep time and no need for traditional cooking, scallop ceviche is a quick yet impressive seafood dish. Serve it chilled with crispy tortilla chips for a crowd-pleasing starter or a refreshing treat on a hot day. Ideal keywords: scallop ceviche recipe, citrus-marinated seafood, no-cook appetizers, light summer meals, fresh scallop dishes.
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Recipe Information
Ingredients
- 1 lb fresh sea scallops
- 6 whole limes (juiced)
- 2 whole lemons (juiced)
- 1 whole orange (juiced)
- 1 medium red onion (finely diced)
- 1 whole jalapeño (finely minced)
- 1 cup cherry tomatoes (quartered)
- 0.5 cup fresh cilantro (chopped)
- 1 small cucumber (deseeded and diced)
- 1 large avocado (diced)
- 2 tablespoons olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 bag tortilla chips (for serving)
Instructions
Rinse the scallops under cold water and pat them dry with a paper towel.
Cut the scallops into 1/4-inch thick slices or small cubes for easier marination.
In a large non-reactive bowl (glass or stainless steel), combine the lime juice, lemon juice, and orange juice.
Add the scallop pieces to the citrus juice, ensuring they are fully submerged. Cover the bowl and refrigerate for 20 minutes, stirring occasionally.
While the scallops are marinating, prepare the vegetables and herbs. Finely dice the red onion, mince the jalapeño, quarter the cherry tomatoes, chop the cilantro, and dice the cucumber and avocado.
After 20 minutes, check that the scallops have turned opaque, indicating they are ‘cooked’ through by the citrus juice.
Drain off excess citrus juice, leaving a few tablespoons in the bowl with the scallops for flavor.
Stir in the red onion, jalapeño, cherry tomatoes, cilantro, cucumber, and olive oil. Season with salt and black pepper to taste, mixing gently to combine.
Carefully fold in the diced avocado to avoid smashing it.
Taste and adjust seasoning if needed.
Serve the scallop ceviche chilled with tortilla chips on the side or in small bowls for individual portions.
Nutrition Facts
Calories |
1354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.9 g | 82% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 4263 mg | 185% | |
| Total Carbohydrate | 111.8 g | 41% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 33.4 g | ||
| Protein | 104.5 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 216 mg | 17% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 3944 mg | 84% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
