Scallop Ceviche Recipe: A Mouth-Watering Delight

Scallop Ceviche Recipe is a refreshing and light seafood appetizer that marries the flavors of lime, cilantro, red onions, and bell peppers into a savory and zesty dish.

As a chef specializing in Brazilian and American cuisine, I’ve experimented with various ceviche recipes, but the Scallop Ceviche recipe remains a favorite among my patrons. This dish offers an explosion of flavors that will take your taste buds on a tantalizing culinary journey.

If you’re a seafood lover or just looking for an appetizer to bring some tropical vibes to your next dinner party, you won’t regret trying this mouthwatering dish. So buckle up and get ready for the perfect balance of acidity, freshness, texture, and flavor!

Why You’ll Love This Recipe

Scallop Ceviche
Scallop Ceviche

This scallop ceviche recipe is not just any ordinary dish, it’s a culinary delight that will make your taste buds dance with flavor. If you are a seafood lover or someone who enjoys trying something new in the kitchen, then this ceviche recipe is perfect for you.

Firstly, the ingredients used in this recipe are fresh and vibrant. With lime peel, cilantro, yellow bell pepper, red onion, and lime and lemon juice mixed together, the flavors create an explosion in your mouth. The bay scallops add a delicate taste to the ceviche that pairs beautifully with the citrus marinade.

Secondly, this recipe is incredibly easy to make. You only need 10 minutes of cooking time and 20 minutes of marinating time for the scallops to turn opaque. Jacques Pepin would be proud of how effortless this dish is to prepare.

Lastly, this ceviche is versatile as it can be served as either an appetizer or main dish. You can serve it with chips or on top of a salad to make it into a filling meal. This dish is also perfect for those who like fine dining at home without spending hours in the kitchen.

In conclusion, this ceviche recipe is a must-try for anyone looking for a fresh and delicious seafood dish that can be easily made at home. With its simple preparation process and unique flavors, you’ll never think of scallops the same way again!

Ingredient List

Succulent scallops marinated in a tangy dressing of lime juice and cilantro make for the perfect appetizer.
Succulent scallops marinated in a tangy dressing of lime juice and cilantro make for the perfect appetizer.

Here are the scintillating scallop ceviche recipe ingredients you will need to prepare an exquisite seafood appetizer:

Main Ingredients:

  • 3/4 pound bay scallops or sea scallops, cut into quarters
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon finely grated lime zest
  • 1 tablespoon finely grated lemon zest

Other Ingredients:

  • 1/2 teaspoon salt
  • 1 yellow bell pepper, seeded and cut into small dice
  • 1 red onion, cut into small dice
  • 1/4 cup chopped fresh cilantro
  • 2 minced garlic cloves

Don’t worry about being overwhelmed with the thought of needing to obtain all of these ingredients. Most of them are commonly found in any grocery store. You can also make some substitutions if needed. See the following section for more information.

The Recipe How-To

Now it’s time to prepare the delicious scallop ceviche. This recipe is inspired by the famous chef Jacques Pepin and his coconut scallop ceviche. With some modifications in the ingredients list, you’ll end up with a burst of flavors in your mouth.

List of Ingredients:

  • 1-pound bay scallops or 3/4 -pound sea scallops (wet scallops are preferable)
  • 1 orange, zested and juiced
  • zest and juice of 2 limes
  • juice of 1 lemon and its zest
  • 1 yellow bell pepper, seeded and cut into quarters
  • 1 red onion cut into quarters
  • 2 minced garlic cloves
  • Salt
  • Fresh cilantro
  • Olive oil

The How-To

  1. Start by preparing your ingredients: wash and dry your hands, then thoroughly rinse the scallops you’re using. Remove the small side muscle from each scallop that attaches it to the shell. If you’re using sea scallops, slice each one horizontally into three slices.

  2. Place your fresh cleaned and trimmed bay scallops or sliced sea scallops into a medium-sized bowl with a lid.

  3. Add the minced garlic to the bowl with the scallops.

  4. Now let’s add our citrus: grate the orange zest directly over the bowl — using a fine grater — before you cut it to extract its juice; squeeze two limes to get their juice, but don’t throw out any lime peel just yet; finally, juice one lemon and add its zest to your bowl.

  5. Use a spoon or fork to mix together all of your ingredients in the bowl.

  6. Add diced yellow bell pepper and red onion that were previously cut, mix them gently; add some salt mostly for balancing flavors, set them aside for later use.

  7. Cover your bowl and refrigerate your ceviche mixture for up to 20 minutes, stirring it every so often during that time. It is ready when the scallops turn opaque.

  8. To finish the preparation of Scallop Ceviche, chop roughly some cilantro leaves? Take out the seaweed salsa and garnish with cilantro leaves and drops of olive oil.

  9. Serve this wonderful dish with a glass of white wine, as an appetizer or main dish.


Substitutions and Variations

This scallop ceviche is a refreshing blend of flavors and textures that you're sure to love.
This scallop ceviche is a refreshing blend of flavors and textures that you’re sure to love.

Part of the beauty of a ceviche recipe is how adaptable and versatile it can be. Here are some ideas to get creative with your scallop ceviche:

– Sea Scallop Ceviche: If you can’t find bay scallops, sea scallops are a fine substitute. Simply cut them into quarters before mixing them with the marinade.

– Coconut Scallop Ceviche: Add 1 cup of diced coconut to the ceviche mixture for a tropical twist.

– Shrimp and Scallop Ceviche: Mix in some peeled and deveined shrimp for a seafood medley.

– Orange Scallop Ceviche: Replace the lime juice with freshly squeezed orange juice for a citrus burst.

– Red Bell Pepper Ceviche: Swap out the yellow bell pepper for red bell pepper to add some color contrast.

Don’t be afraid to experiment with different ingredients and flavors to make this recipe your own. As Jacques Pepin says, “Cooking is not about being the best or most perfect cook, but rather it is about sharing the table with family and friends.” Enjoy your seafood creations in fine dining fashion with this innovative recipe variation!

Serving and Pairing

Scallop Ceviche is a delicately flavored dish that pairs perfectly with many types of wines and cocktails. The fresh and citrusy flavors of this ceviche makes it a popular choice as a light starter or appetizer, particularly in fine dining restaurants.

When serving Scallop Ceviche, make sure to present the dish on chilled plates or bowls to keep the seafood at the right temperature. A garnish of fresh cilantro or lime peel adds an extra touch of flavor and color to the dish.

As for pairing, try serving this ceviche with a crisp and refreshing white wine such as Sauvignon Blanc, Pinot Grigio, or Chenin Blanc. These wines complement the acidity of the lime and lemon juice while also pairing beautifully with the delicate flavors of scallops. For non-wine drinkers, a margarita or other citrus-based cocktail would be a fantastic match.

For those who are looking for more texture in their appetizers, consider pairing Scallop Ceviche with chips or crackers for an extra crunch. And if you would like to turn this dish into a main course, serve it with rice or quinoa for a complete meal.

In conclusion, Scallop Ceviche is an elegant and refreshing dish that deserves to be served in style. Do not hesitate to experiment with different pairings and presentation styles to find your perfect match!

Make-Ahead, Storing and Reheating

With its vibrant colors and bold flavors, this dish is not just beautiful, but also packed with nutrients.
With its vibrant colors and bold flavors, this dish is not just beautiful, but also packed with nutrients.

Once you have made scallop ceviche, it is best consumed immediately. However, if you must store it, place it in an airtight container and refrigerate for up to 24 hours. Any longer and the acidity of the lime juice may break down the delicate scallops.

To reheat scallop ceviche, simply let it come to room temperature before serving. Do not heat it in the microwave as it can practically cook the scallops and ruin the dish’s texture.

You can also opt for making the ceviche ahead of time and storing the ingredients separately. Mix together the ceviche ingredients – excluding the lime juice and cilantro – in a bowl and cover it tightly with plastic wrap. Store this mixture in the refrigerator for up to two days before serving. When ready to serve, add in lime juice and cilantro.

Scallop ceviche is perfect for parties or any occasion where intricate fine dining isn’t possible. Cut down on prep time by chopping your vegetables such as peppers and onions ahead of setting up your ceviche ingredients – this way everything is set to go once you start making it!

Tips for Perfect Results

To achieve a perfectly balanced Scallop Ceviche, there are few key points we highly recommend following. First, the quality of the scallops is crucial to the final outcome of this dish. Second, timing is everything when it comes to cooking seafood, and ceviche is no exception. Finally, always remember that this recipe is all about balance and freshness, so do not shy away from experimenting with different textures and flavors. To help you master this dish, I am sharing some tips for perfect results.

One of the most important things to keep in mind when making scallop ceviche is the quality of the scallops themselves. You want to make sure you are using fresh, high-quality bay or sea scallops. If you are unsure how to choose the freshest seafood available, don’t hesitate to talk to your local fishmonger or seafood market staff.

In addition to choosing high-quality scallops, it’s essential to know how long your scallops have been out of the ocean. If possible, purchase wet scallops – those which have been treated with a preservative chemical – as these can be stored for a more extended period without spoiling. If you plan on using dry-packed scallops instead, be sure to buy them on the same day you intend to prepare your ceviche.

When marinating your scallops in lime juice, be mindful of how long they sit in the acid. You don’t want the scallops to become mushy or start to break apart before being mixed in with the other ingredients. In general, allow for 10-20 minutes of marinating time before adding any other ingredients.

For an even better experience with this recipe, try experimenting with different textures and flavors by adding diced red onion and yellow bell pepper or fresh cilantro leaves as garnish. For those looking for an upgrade from classic sea scallop ceviche, try swapping out some scallops for diced shrimp or even coconut cubes!

Lastly, when serving your scallop ceviche, be sure to chill the dish thoroughly and stir it often to ensure the flavors are well-distributed. As soon as the scallops turn opaque in color, it’s ready to serve! With these tips taken into account, you will undoubtedly have a delicious and visually stunning dish that is sure to impress even the most discerning diners.


As with any recipe, it’s common for cooks to have questions and concerns about certain ingredients and techniques. With that in mind, we’ve compiled some frequently asked questions to assist you in mastering the scallop ceviche recipe.

Should scallops be soaked in milk before cooking?

When preparing this seafood dish, it’s important to soak the fish in milk before cooking. This is because milk possesses properties that help to tenderize the fish while also removing any lingering fishy taste or smell. Additionally, soaking the fish in milk can also work to eliminate any excess sand particles. To achieve this, rinse the fish in cold water before soaking it in milk for about an hour. Once done, proceed with the recipe and blot dry the fish as necessary.

Should I soak sea scallops before cooking?

One important step to ensure the best flavor of scallops is to brine them in salt water for 10 minutes before cooking. This process is particularly helpful for wet scallops as it helps to improve the overall taste and remove any unwanted chemical flavors. By allowing them to soak in the brine, it freshens up the flavor and evens it out.

What kind of milk do you soak scallops in?

To achieve perfectly cooked scallops, it’s important not to overcook them. Cooking them for more than six to eight minutes can result in a rubbery and tough texture. An alternative method to enhance the flavor is to soak them in coconut milk before cooking, which sweetens them and adds a rich taste to the dish.

What fish is safe for ceviche?

When it comes to making ceviche, there’s a wide range of fish that you can use. However, I personally opt for semi-firm, white-fleshed ocean fish such as sea bass, striped bass, grouper, or flat fishes like sole or flounder.

Bottom Line

In conclusion, this recipe for scallop ceviche is perfect if you’re looking for a fancy yet easy-to-make dish to impress your guests. The fresh and bright flavors of lime juice, cilantro, red onion, and bell pepper perfectly complement the delicate flavor of the scallops. By simply mixing together the ceviche ingredients and chilling them for 20 minutes, you’ll have a refreshing and delicious dish that will leave your guests wanting more.

But this recipe isn’t just tasty – it’s also versatile. You can substitute the scallops for shrimp or coconut for a new twist on the classic dish. Plus, you can adjust the spiciness and acidity to your liking by adding more or fewer jalapeños or lime juice.

Not only is this dish perfect for fine dining occasions, but it’s also great for casual gatherings such as summer barbecues or picnics. Plus, since it can be made ahead of time and stored in the fridge for a few hours, you won’t have to worry about being stuck in the kitchen while your guests are having fun.

Overall, this recipe for scallop ceviche is a must-try if you’re looking to impress your guests with an easy yet sophisticated dish. With its fresh flavors and versatile options, this ceviche is sure to become a favorite in your recipe collection.

Scallop Ceviche

Scallop Ceviche Recipe

An excellent first course for your Mexican-themed dinner or party. Just make sure you are using the freshest scallops you can get, since you will be essentially eating raw fish. From Good Food Magazine May 1988.
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Prep Time 8 hrs 15 mins
Cook Time 0 mins
Course Appetizer
Cuisine Peruvian
Calories 125.5 kcal


  • 2 lbs bay scallops, halved if large
  • 3/4 cup fresh lemon juice
  • 3/4 cup fresh lime juice
  • 1/2 cup red onion, slivered
  • 1/2 cup yellow bell pepper, slivered
  • 1 cup pimento stuffed olive, halved (or sliced if large)
  • 2 tablespoons olive oil
  • 1 tablespoon fresh cilantro, chopped
  • 3 slices lime peel (about 2x1/4-inch)
  • 1 teaspoon salt
  • 3 dashes hot red pepper sauce


  • Combine all ingredients in 8-inch square baking dish.
  • Cover with plastic wrap and refrigerate at least 8 hours.
  • Just before serving, remove zest and transfer to serving dish.
  • Serve chilled.

Add Your Own Notes


Serving: 182gCalories: 125.5kcalCarbohydrates: 8.6gProtein: 14.1gFat: 4gSaturated Fat: 0.6gCholesterol: 27.3mgSodium: 740.6mgFiber: 0.4gSugar: 1.4g
Keyword Easy, Mexican
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.