Scallop ceviche is really easy to make but feels like an indulgent restaurant-style appetizer. Citrusy and with a hint of heat, it’s light & delicious.
I would say there’s something about this time of year that makes me think ceviche, since it’s around this time last year that I shared my ceviche with potato and pea shoot salad. However, this scallop ceviche is actually inspired by a meal out not too long ago. It was on the menu at a place we go to regularly as an appetizer special, and neither me nor my husband can ever say no to ceviche. Once wasn’t quite enough either: I had to make it myself and I’m so glad I did.
What is ceviche?
Ceviche is basically raw fish or seafood ‘cooked’ in citrus juice. You’ll find it in a few places from Mexico south, but I particularly associate it with Peru. I suspect they lay claim to it as a national dish, but they may not be alone. It’s a dish worth fighting over, as while it’s very easy, it’s incredibly delicious.
How to make great scallop ceviche
The key to ceviche is, as you might imagine, really fresh fish or seafood. For this scallop ceviche, you are best to use small scallops (also known as bay scallops) as they have a slightly sweeter flavor and are less likely to break up, but larger ones will also work. Just chop them up, mix with the citrus juice and chili and leave it to do it’s magic. Add in a bit of cilantro before serving for an extra fresh edge and that’s it.
The dish we originally had served it with plantain chips which were great, but I like the slightly sweeter, softer edge of fried plantain slices as I served here. Pick your favorite, or serve it with a simple salad.
This scallop ceviche is easy to make but it feels like such a restaurant-style treat. Wonderfully fresh citrus flavors and meltingly tender fish, it’s an appetizer I know I could eat again and again. Try it and you may be the same.
- 1/2 lb scallops 225g (small, 'bay scallops' if possible)
- 2 tbsp lime juice
- 2 tbsp lemon juice
- 1 red chili , finely chopped
- 1/4 cup red onion (1/2 small), finely chopped
- 2 tbsp finely chopped cilantro
- Chop the scallops into small pieces - around 8 pieces per large scallop, 4 for small ones. Put in a bowl with the lemon and lime juices and diced chili, mix and leave for a good 2 hours or more until the scallops go opaque.
- Once ready, add the chopped onion and cilantro, mix and serve. Suggest serving with plantain chips/tostones (or as I had, fried plantain slices - around 1/2 plantain) or a simple salad.
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