Scallop Ceviche
A refreshing, citrusy appetizer featuring tender, marinated scallops and crisp vegetables, perfect for impressing guests or enjoying a light, flavorful meal at home.
Servings: 6 people
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.
Video
Notes
- Wear gloves when handling raw jalapeños as the juice can be very irritating to skin.
Nutrition
Calories: 129kcal | Carbohydrates: 11g | Protein: 10g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 18mg | Sodium: 301mg | Potassium: 452mg | Fiber: 3g | Sugar: 3g | Vitamin A: 931IU | Vitamin C: 55mg | Calcium: 17mg | Iron: 1mg
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