Scallop Ceviche

Grilled Oregano Chicken

Don’t be afraid of cooking ceviche at home. Start with quality fish and fresh lime marinade and end with a light, healthy summer meal.

side: avocado caesar salad

PREP: 30 minutes
COOK: 3 hours marinating time
YIELD: 4 servings


  • Scallop ceviche can be made up to 2 days ahead
  • Juice 4 limes (about ½ cup)
  • Cut vegetables: red onion, tomato


For scallop ceviche

1 ¼ pound sea scallops
¼ red onion, minced
4 limes, juiced (about ½ cup)
¾ cup orange juice
⅛ teaspoon salt
1 tomato, diced
½ to 1 jalapeno, seeds and veins removed, minced (optional)
4 butter lettuce leaves, whole, chilled

For avocado caesar salad

1 avocado, pitted, peeled & mashed
⅓ cup olive oil
¼ cup shredded white cheddar cheese
2 Tablespoons white wine vinegar
1 Tablespoon lemon juice
1 garlic clove, pressed or minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
1 head romaine lettuce, torn into bite-sized pieces


For scallop cevichen

  1. Bring a large pot of salted water to a boil.
  2. Slice scallops in half to create 1/3 inch circles.
  3. Add scallops to the pot of boiling water and blanch 1 minute.
  4. Remove scallops and rinse under cold water to stop cooking process. The scallops will not be all the way cooked; they will cook the rest of the way in the lime marinade.
  5. In a glass bowl, mix the onions, lime juice, orange juice, and salt.
  6. Toss scallops with the lime juice marinade. Cover and refrigerate for 3 hours.
  7. Remove scallops from marinade with a slotted spoon and place in an airtight container. DO NOT over marinate. You must drain scallops before you store them or proceed with recipe.
  8. Toss scallops with tomato and as much jalapeno as desired. Chill. Will keep refrigerated up to 2 days.
  9. Serve a large scoop of ceviche on a chilled lettuce leaf.

For avocado caesar salad

  1. Combine all salad ingredients except lettuce; whisk until smooth.
  2. Toss in romaine, combine gently, and serve chilled.

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