Scallop ceviche is the hot weather appetizer I reach for when I want clean sweetness from scallops, bright citrus, and zero cooking. Bay scallops cure fast in lime and orange juice, then I add red onion, jalapeno, cilantro, capers, and a touch of chipotle for gentle smoke. Finish with avocado and serve ice cold with tostadas, tortilla chips, or plantain chips.
Ceviche relies on citrus to denature proteins. Small, uniform pieces cure evenly, which is why bay scallop ceviche is reliable at the 2-hour mark. Orange juice rounds lime’s acidity, so you get snap without harshness. Capers add briny pop, and a few drops of good fish sauce season evenly in a cold mixture. If you want a firmer bite, give scallops a 30-second blanch in barely simmering water, chill, then cure.
Key Tips
- Buy right – dry-packed scallops have a cleaner flavor than wet-packed.
- Cut for even curing – if using sea or diver scallops, quarter to match bay scallop size.
- 2 to 1 citrus – lime to orange keeps acid high with balanced flavor.
- Season cold food smartly – fish sauce disperses better than granular salt in chilled mixtures. Start light, re-taste at the 1 hour stir.
- Heat control – chipotle adobo is optional. Start small, adjust at the end.
- Add avocado last – fold in before serving for clean cubes.
- Keep cold – keep it under 40°F from start to finish.
- Time window – best within 4 hours of starting the cure. For longer holding, drain the juices and garnish fresh.
Method
- In a non-reactive bowl, combine scallops, lime juice, orange juice, tomatoes, red onion, jalapeno, cilantro, capers, olive oil, and optional fish sauce and chipotle.
- Cover and refrigerate 1 hour. Stir, taste, and adjust citrus, salt, and heat.
- Chill 1 more hour until scallops are opaque at the edges and tender.
- Fold in avocado. Garnish with cilantro. Serve cold with tostadas or chips.
FAQ
Ceviche is acid-cured, not heat-cooked. Use high quality scallops, keep everything cold, and serve soon after curing. For extra firmness, blanch 30 seconds before curing.
It is light and protein-forward. The key is handling: fresh seafood, cold prep, and a short cure window.
Over-curing until chalky, using wet-packed scallops that water down the cure, skipping the mid-cure season-to-taste step, and adding avocado too early.
More ceviche and Shellfish Recipes
- Peruvian Shrimp Ceviche
- Mexican Shrimp and Crab Ceviche
- Steamed Oysters
- Smoked Shrimp
- Smoked Oysters
Bay Scallop Ceviche
Ingredients
- 1 pound fresh bay scallops (or diver scallops quartered)
- 1 cup fresh lime juice
- 1/2 cup fresh orange juice
- 2 cups cherry tomatoes quartered
- 1 small red onion thinly sliced
- 1 jalapeno seeded and minced
- 1/3 cup fresh cilantro chopped (plus more for garnish)
- 2 tablespoons capers
- 1 tablespoon olive oil
- 1/2 teaspoon good fish sauce, optional
- 1 tablespoon chipotle adobo sauce, optional
- 1 avocado (seeded, peeled and diced)
Instructions
- Place all of the ingredients except the avocado in a non-reactive container and mix well. Cover and place the mixture in the refrigerator for 1 hour.
- Gently stir the mixture and cover. Place back in the refrigerator for 1 more hour.
- Garnish with avocado and fresh cilantro.
- You can let the ceviche sit in its juices in the refrigerator for up to 4 hours total. If you plan to eat it after 4 hour, drain the juices from the ceviche so that it doesn’t compromise the flavor or texture.
NOTES
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.
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Magnificent!