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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 2 votes

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Servings: 4
Prep Time: 20 minutes
Cook Time: 0 minutes
Course: Appetizer
Cuisine: American

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

  • Use dry-packed bay scallops if possible. If using sea or diver scallops, cut them into 1/2-inch pieces so they cure evenly.
  • Mix the ceviche in a non-reactive bowl or container and keep it cold the whole time, under 40 F.
  • Cure for 2 hours total, stirring once after the first hour. The scallops are ready when they look opaque around the edges and tender.
  • Add the avocado last, right before serving, so it stays clean and does not get mashed into the citrus.
  • This ceviche is best eaten within 4 hours. If you need to hold it longer, drain some of the citrus and add fresh avocado at serving.
  • If you want a firmer bite, blanch the scallops in barely simmering water for 30 seconds, chill them, then start the ceviche.
 

Nutrition

Calories: 248kcal | Carbohydrates: 23g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 27mg | Sodium: 629mg | Potassium: 831mg | Fiber: 5g | Sugar: 7g | Vitamin A: 667IU | Vitamin C: 62mg | Calcium: 43mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation. Nutrition is per serving.

Keywords: Ceviche, Scallops, Shellfish
Make this recipe?Mention @Larry__White or tag #WildGameGourmet!