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scallop ceviche on small plate with chili in front
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5 from 2 votes

Scallop ceviche

Easy to make, and incredibly tasty, this scallop ceviche will win over dates or dinner guests!
Prep Time5 mins
Total Time5 mins
Course: Appetizer/Starter
Cuisine: South American
Servings: 2
Calories: 95kcal
Author: Caroline's Cooking


  • ½ lb scallops 225g (small, 'bay scallops' if possible)
  • 2 tbsp lime juice
  • 2 tbsp lemon juice
  • 1 red chili , finely chopped
  • ¼ cup red onion (½ 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 ½ plantain) or a simple salad.


Calories: 95kcal | Carbohydrates: 8g | Protein: 14g | Cholesterol: 27mg | Sodium: 447mg | Potassium: 304mg | Sugar: 1g | Vitamin A: 240IU | Vitamin C: 42.7mg | Calcium: 7mg | Iron: 0.7mg