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bay scallop ceviche recipe

Bay Scallop Ceviche

Author: Larry White
Bright, citrus-cured scallop ceviche with jalapeno, cilantro, capers, and a touch of chipotle, finished with creamy avocado. Cold, fast, and perfect for hot days.
5 from 1 vote
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Course Appetizer
Prep Time20 minutes
Marinate Time2 hours
Servings: 4

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

Cook's Tips:
  • If you like a firmer-textured scallop, blanch them in slow-simmering water for 30 seconds before starting the recipe. You are not looking to cook them all the way through.
Storage:
  • Store chilled in an airtight container up to 24 hours. For holding beyond 4 hours, drain excess citrus and add fresh avocado at serving. Keep under 40°F.
Substitutions:
  • Scallops: Sea or diver scallops cut to 1/2-inch pieces.
  • Citrus: Swap in a little grapefruit or Meyer lemon for part of the orange.
  • Chiles: Serrano or Fresno for jalapeno.
  • Herbs: Cilantro stems add crunch, parsley works in a pinch.
  • Flavor boosters: Omit fish sauce for a lighter profile or add 1 teaspoon finely grated garlic for extra bite.
  • Add-ins: Diced cucumber or mango for freshness and sweetness.
Serving:
  • Spoon onto tostadas or into small cups for canapés. Finish with flaky salt and a drizzle of olive oil. Pair with an ice-cold Mexican-style beer or a crisp lager.
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!