This Scallop Ceviche is unbeatably fresh and flavorful! Sweet bay scallops are cured in lime and grapefruit juice and tossed with crisp vegetables. Perfect served with tortilla chips!
Ceviche is a delicious summery salad or scoopable that deserves a spot on your snack list. My version features sweet bay scallops, a variety of tasty and crisp vegetables, cilantro, and a ton of flavor! Read on to learn more about what ceviche is and how you can make it yourself at home!
What Is Ceviche?
Ceviche is a dish made of raw fish which is cured in citrus juice. It’s typically combined with a variety of vegetables and herbs, adding layers of flavor and texture. Ceviche originated in Peru, although there are multiple regional variations of the recipe.
How To Make Scallop Ceviche
I knew two things going into developing this recipe: I wanted to use sweet and tender scallops, and I wanted it to be super colorful.
First up, we have to “cook“ the scallops.
- You do this by soaking them citrus juice, which breaks down the proteins in the fish.
- You want to opt for high acid citrus for this step, such as lime juice or lemon juice.
- Orange and grapefruit juice are excellent additions for flavor, although since they are lower in acid compared to lemons and limes, I would suggest adding both.
- The scallops will soak in the citrus juice for about four hours until cooked through.
- If you prefer your seafood to be slightly rawer, you can reduce that time, or else increase it if you want it more firm and done.
As far as the remaining ingredients, I opted for shallot which adds a nice purple hue, orange pepper, bright cilantro, juicy tomato, and spicy serrano.
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Scallop Ceviche
Ingredients
- 1 lb bay scallops, cut into bite sized pizes if too small, see note
- 1 1/2-2 cups freshly squeezed lime juice (from about 4-5 large limes)
- 1/2 grapefruit, juiced
- 1 small shallot, diced
- 1 orange or red bell pepper diced
- 1 Roma tomato, seeded and diced
- 1 serrano pepper, minced, with seeds and ribs removed to reduce spice if desired
- 1/4 cup cilantro, chopped
- 1 tsp salt
Instructions
- Rinse scallops and slice them in half if desired (see recipe note).
- Add scallops to a medium bowl or contianer that has a cover. Pour lime juice over scallops: you'll want enough to completely cover them. The lime juice will cure the scallops, so you want to be sure they're completely immersed.
- Refrigerate for 4 hours, or until desired doneness. I find that 4 hours is plenty, but if you prefer your scallops less done, feel free to reduce the time.
- When ready to assemble, remove scallops from refrigerator and drain the lime juice. Add to a mixing bowl and add the grapefruit juice. Toss to combine.
- Add the shallot, bell pepper, tomato, serrano pepper, cilantro, and salt. Toss completely to combine.
- Serve with tortilla chips or as a salad!
Notes
- Bay scallops are already relatively small, but considering there are other ingredients chopped into bite-sized pieces, you may want to consider slicing your Bay Scallops in half as I did.