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.
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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 Peru is the true home of this bright dish.
While the origins are a little unclear, the majority of accounts say it originated in Peru, at least in the more modern form, after the Spanish brought limes from Europe to Latin America.
When I was in Peru, I was told it was first made in Milaflores, an area of Lima overlooking the ocean. How true that is or not I can't say, but it was certainly a wonderful place to enjoy some.
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.
Serving ideas
The dish we originally had served it with plantain chips which were great, but you can serve it with potato chips, veggie chips or whatever you prefer. Pick your favorite, or why not try slices of corn on the cob and sweet potato as you might find in Peru.
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.
Try these other tasty raw (or almost raw) seafood dishes:
- Salmon tartare
- Tuna tataki (Japanese lightly seared tuna)
- Ceviche with potato and pea shoot salad
- Plus get more appetizer recipes in the archives.
Scallop ceviche
Ingredients
- ½ lb scallops small, 'bay scallops' if possible
- 2 tablespoon lime juice
- 2 tablespoon lemon juice
- 1 red chili finely chopped
- ¼ cup red onion (or more if small), finely chopped
- 2 tablespoon finely chopped cilantro
Instructions
- 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 ½ plantain) or a simple salad.
Video
Nutrition
See some of my favorite cooking tools and ingredients in the Caroline's Cooking Amazon store.
See some other raw seafood recipes ideas:
- Ahi Tuna Poke from Karen's Kitchen Stories
- Miyagi Oysters with Cucumber Mignonette from Culinary Adventures with Camilla
- Thai Slaw with Imitation Crab from Faith Hope Love and Luck Survive Despite a Whiskered Accomplice
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dana says
This was incredible! So fresh, and I love the sweetness that comes through from the scallops. Scallops have always been my most beloved of shellfish, so I was very excited to find this recipe and I'm even more excited to make it again!
Caroline's Cooking says
I am a big scallop fan too, glad to hear you enjoyed!
Emily says
How delicious! Thanks so much for this recipe. I can’t wait to make it, but I have a quick question before—should I keep the scallops & citrus juice at room temperature or put them in the fridge? Thank you 🙂
Caroline's Cooking says
It's a favorite! In terms of refrigerating or not, it really depends how long you leave it - as a rule of thumb, I tend to think around 20-30 mins at room temp is fine, longer than that unless it's cold you want to refrigerate. And how long it take to 'cook' in the lime depends on how thick the pieces are. Hope you enjoy!
charlene says
This sounds really fresh and easy!
Caroline's Cooking says
Thanks, it is indeed both!
Heidi Roberts says
Your photos are beautiful! I love the citrus taste of ceviche and how the seafood tastes so fresh and you can taste the sea!
Caroline's Cooking says
Thank you! I agree, the citrus really brings out that feeling of freshness in the seafood.
Amy at cooking1handed.com says
This looks so fresh and I love the simple ingredient list!
Caroline's Cooking says
Thanks Amy, sometimes simple is the best, and that definitely seems to be the case here!
Colleen says
Now, this is a "raw" seafood recipe that I would never say no to. It looks absolutely delightful!
Caroline's Cooking says
Thanks Colleen, it's so easy and delicious!
Karen says
I made ceviche almost exactly a year ago too! I need to try this one as I adore scallops! Love your photos and your pretty bowl.
Caroline's Cooking says
It must be something about this time of year! Thanks Karen, this is a lovely version (and I am a scallop fan too) so hope you enjoy.
Camilla @ Culinary Adventures says
I have to say that scallop ceviche is MY absolute favorite. Thanks for joining me in my raw fish event. XOXO
Caroline's Cooking says
Thanks Camilla, I am obviously in good company! I guess the smoothness of scallops' texture just gets better with the lime, maybe.
P~ says
I'm a huge fan of ceviche. Huge! Yours sounds wonderful! P~
Caroline's Cooking says
Thanks, I hope you will try this version, it seems only right as a big fan!
Wendy Klik says
Caroline....I am always so overwhelmed by your photos that I can't pull my eyes away. I always seem to be in a hurry to take my photos because dinner is waiting to be served. I need to take some hints from you. Just gorgeous.....every time. Oh, and your recipe sounds as good as the photos make it look.
Caroline's Cooking says
Aw, thank you so much Wendy! I admit I was pretty pleased wth how these photos turned out. And the ceviche was delicious!