Scallop Ceviche
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!
Servings: 3 cups
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.