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With citrus-cured scallops, fresh bell pepper, jalapeño, and avocado, Scallop Ceviche takes just 15 minutes of hands-on time and about an hour to marinate. The citrus does all the “cooking” work while you prepare the rest of the meal.
When hosting, ceviche is one of my favorite appetizers because it looks so impressive but requires so little work from me. Just 15 minutes of prep, then citrus juices “cook” the scallops while I focus on other things.
“This ceviche was super easy to make and it was delicious! The scallops gave it an elevated flavor and I will make this again.”
Alicia Moisa-Duran
Table of Contents
Why This Recipe Works
- Three Citrus Juices: I like to use a mix of fresh citrus juices—lemon, lime, and orange juice—instead of just lime. Lime juice alone can taste harsh, but the combination of all three provides a nice balance of tang and sweetness.
- 60-Minute Cure Time: I’ve found that a one hour marinade is the sweet spot. The scallops turn opaque and get firm without turning rubbery. Less time and they’re still translucent; longer than that and the texture suffers.
- Uniform Dice: Cutting the scallops and vegetables into small, consistent pieces (1/4 to 1/2-inch) makes every bite taste balanced without one ingredient taking over.
- Shallots Instead of Onion: Red onion is too sharp for the delicate flavor of scallops. Shallots are milder and slightly sweet.
Scallop Ceviche Ingredients
- Bay Scallops or Sea Scallops: Buy “dry” scallops, which means they are not treated with phosphates that affect both the flavor and texture of the dish. If the tough side muscle (also called the “foot”) is still attached, be sure to remove it before dicing.
- Red Bell Pepper: Look for firm, glossy peppers. Red peppers give the best color contrast, but yellow or orange peppers work too. Do not use green bell peppers, or their strong flavor will take over.
- Fresh Citrus: Look for firm citrus fruits that are heavy for their size; heavy fruit means juicy fruit. I like a three-citrus combo best. Grapefruit juice works in place of orange if that’s what you have.
- Heat: A jalapeño or serrano pepper adds mild spice without overwhelming the scallops. Remove seeds and membranes, then mince what’s left to control the heat.
- Avocado: Wait until right before serving to fold this in. Otherwise, it browns and gets mushy.
How to Make Scallop Ceviche
Make the Marinade: Put the diced scallops, bell pepper, shallot, and jalapeño in a bowl. Pour in all three citrus juices and toss gently to coat everything.
Refrigerate to Cure, then Serve: Cover and chill for 1 hour. You’ll know the scallops are cured when they turn opaque white. Right before serving, fold in cilantro and diced avocado. Season with salt and pepper. Serve it up in a chilled serving glass or bowl with some crispy tortilla chips on the side for scooping.
Pro Tips
- Dice Everything Small and Evenly: All your components, scallops, bell pepper, and avocado, should be cut into small, uniform pieces ($1/4$ to $1/2$-inch).
- Don’t Over-Marinate: Stop at one hour. Any longer and the texture goes from firm to tough.
- Serve with Chips: Tortilla chips work well with this. The salty crunch is perfect with the citrusy ceviche.
Recipe Variations
- Different Citrus: Just lemon and lime works fine. Or try grapefruit juice instead of orange for a slightly bitter-sweet twist.
- Adjust the Heat: Start with half a seeded, minced jalapeño or serrano. Taste and add more if you want.
- Make Ahead: Prep vegetables and juice citrus up to a day early. Store separately, then combine with scallops 1 hour before serving.
FAQ
About an hour for diced scallops. They’ll be opaque and safe to eat without getting rubbery.
Bay scallops are tiny, sea scallops are bigger. Both work, but you need to dice sea scallops down to size so they cure evenly.
Once the scallops cure in citrus, they’re not raw anymore. The acid “cooks” them. You’ll know they’re ready when they look fully opaque white.
You can keep them in an airtight container in the refrigerator for up to a day, but the texture is really best fresh.
Dice them into small pieces, about 1/4 to 1/2-inch. That size lets citrus penetrate all the way through in the 60-minute cure time.
More Amazing Appetizer Recipes
Scallop Ceviche
Video
Ingredients
- 1 pound bay scallops or sea scallops, side muscle removed and diced small (1/4 to 1/2-inch)
- 1 cup red bell pepper diced small (1/4 to 1/2-inch)
- 1 shallot finely chopped (or 1/2 of a small, red onion)
- 1 jalapeño or serrano pepper, seeded and minced, (recipe note #1)
- 1/3 cup fresh lemon juice from ~2 lemons
- 1/3 cup fresh lime juice from ~2 limes
- 1/3 cup fresh orange juice from ~1 orange
- 1/4 cup finely chopped fresh cilantro plus more for garnish
- 1 large avocado peeled and diced small (1/4 to 1/2-inch)
- kosher salt and freshly ground black pepper to taste
Instructions
- Add scallops, red bell pepper, shallot, jalapeño, lemon, lime and orange juices to a medium bowl; gently toss to combine. Cover and refrigerate for 1 hour.
- Just before serving, add cilantro and avocado and gently toss to coat; season to taste with kosher salt and freshly ground black pepper. Garnish with cilantro if desired and serve.
Notes
- Wear gloves when handling raw jalapeños as the juice can be very irritating to skin.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This ceviche was super easy to make and it was delicious! The scallops gave it an elevated flavor and I will make this again.
That’s wonderful to hear, Alicia! I’m so glad you enjoyed this.
I can’t wait to get my hands on some scallops! This sounds wonderful. Plus it’s so pretty! Great tips on styling.
Thank you, Mimi! I think you’ll love this!
One of my favorite meals in the summer is ceviche with a cold cocktail, preferably al fresco! 😀 This recipes is beautiful, Marissa!
I love how you think, Valentina! Thank you for your kind comment too.
What an impressive appetizer – so vibrant, colourful, and packed with a ton of flavour and textures! I’ve never had a Scallop Ceviche, but I’m willing to try it ASAP.
Thanks so much, Ben!
Ooooh. I love this recipe! Love all of the different citrus. So smart. And, it’s pretty!
Wow! Thanks so much, Mimi.