I just made this Scallop Ceviche Recipe and honestly it looks like fine dining yet took five minutes, so keep scrolling if you want everyone asking where you ordered it.
I love this Scallop Ceviche because it’s loud and clean and makes me forget boring appetizers. I get obsessed with that slick bite of fresh bay scallops and the punch from serrano chiles when I want something serious, not froufrou.
Cold Fish Appetizers like this feel fancy without trying, a dish that impresses even my picky friends. I adore the way acid wakes everything up and the texture that snaps in your mouth.
Simple, startling, chill. But still feels like fine dining on a plate.
I want to make people stop talking and eat right now, no mercy. seriously please
Ingredients
- Scallops: tender protein, slightly sweet, gives the ceviche its meaty, briny heart.
- Lime juice: bright acid that “cooks” the scallops and keeps things tangy.
- Red onion: sharp crunch and color, it bites and wakes up each spoonful.
- Serrano chiles: spicy kick, use one if you don’t want to cry.
- Tomato: juicy pockets of sweetness, it softens the heat and adds color.
- Cilantro: herbal lift that smells fresh, don’t skip if you like it.
- Avocado: creamy richness, it mellows the acidity and feels indulgent.
- Olive oil: adds roundness and silkiness, makes it feel less sharp.
- Salt: background balance, brings out the scallops and bright bits.
- Black pepper: light warmth and a little edge, simple but necessary.
- Limes or chips: for squeezing or scooping, makes it fun to eat.
Ingredient Quantities
- 1 lb fresh bay scallops (or small sea scallops, rinsed and patted dry)
- 1 cup fresh lime juice (about 8 to 10 limes)
- 1/2 small red onion, very thinly sliced (about 1/2 cup)
- 1 to 2 serrano chiles, seeded and finely minced (use 1 for mild, 2 for hot)
- 1 medium ripe tomato, seeded and diced (about 3/4 cup)
- 1/4 cup fresh cilantro, chopped
- 1 ripe avocado, diced (optional, but i like it)
- 1 tablespoon extra virgin olive oil (optional, for rounder mouthfeel)
- 1/2 teaspoon kosher salt, or to taste
- 1/4 teaspoon freshly ground black pepper
- limes or tortilla chips for serving (optional)
How to Make this
1. Rinse the scallops under cold water and pat very dry with paper towels; if you have small sea scallops cut them into bite sized pieces so everything cooks evenly.
2. Put the scallops in a glass or ceramic bowl (don’t use reactive metal) and pour the fresh lime juice over them so they are just covered.
3. Thinly slice the red onion and add it to the bowl with the scallops, then add the minced serrano chile or chiles based on how spicy you want it.
4. Stir in the seeded, diced tomato and the chopped cilantro; season with the kosher salt and black pepper and mix gently so you don’t smash the scallops.
5. Cover and refrigerate for 20 to 30 minutes until the scallops turn opaque and feel slightly firm; for a chewier texture you can leave them up to 60 minutes but don’t overdo it or they get rubbery.
6. While the ceviche is resting taste the liquid and adjust salt or lime if needed; if it tastes flat add a little more lime and salt.
7. Just before serving fold in the diced avocado and the tablespoon of extra virgin olive oil if you want a rounder, richer mouthfeel.
8. Serve cold with lime wedges or tortilla chips on the side; you can also pile it on tostadas or spoon it over butter lettuce.
9. Quick tips: keep everything very cold, use fresh lime juice not concentrate, seed the tomato so it isn’t watery, and taste as you go so the heat and salt are right for you.
Equipment Needed
1. Large glass or ceramic mixing bowl
2. Cutting board
3. Chef’s knife (for scallops, tomato and cilantro)
4. Paring knife (for avocado and trimming scallops)
5. Citrus juicer or reamer
6. Measuring cup and teaspoon
7. Slotted spoon or rubber spatula (to gently mix without smashing)
8. Paper towels and a plate (for patting scallops dry)
FAQ
Spicy Scallop Ceviche Recipe Substitutions and Variations
- Scallops: use 1 lb small cooked shrimp, chopped or 1 lb firm white fish like tilapia, cut into 1/2 inch pieces; both will “cook” in the lime and give a similar texture, though shrimp is a bit firmer.
- Lime juice: swap for fresh lemon juice or a mix of lemon and grapefruit juice for a slightly sweeter tang, use same volume but taste and adjust.
- Serrano chiles: use 1 to 2 seeded jalapeños for milder heat, or 1/4 to 1/2 teaspoon red pepper flakes if you want heat without extra chopping.
- Avocado: replace with diced ripe mango for a sweet counterpoint, or peeled cucumber for a lighter, crunchier bite.
Pro Tips
1. Keep everything super cold right up till serving. Cold scallops firm up better in the lime and taste cleaner. If your kitchen is warm, pop the scallops and the lime juice in the fridge for 10 minutes before you mix them so the acid doesnt hit them like a blast of heat.
2. Don’t skip seeding the tomato and draining any watery bits. Too much liquid makes the ceviche dilute and soggy. Chop the tomato, press it gently in a sieve or on paper towels for a minute, then add it so your mixture stays bright and not mushy.
3. Taste the marinade before you toss the scallops in. Limes vary a lot so add a pinch more salt and a little extra lime if it tastes flat. Also if the serrano seems weak, add a bit of the seeds back in slowly instead of dumping more chile.
4. Fold in avocado and olive oil at the very last second. Avocado will brown and get mashed if you stir it too early, and the oil will soften the acid so it tastes rounder. If you want more texture, chill a metal spoon and use that to gently fold so you dont mash the avocado.
Spicy Scallop Ceviche Recipe
I just made this Scallop Ceviche Recipe and honestly it looks like fine dining yet took five minutes, so keep scrolling if you want everyone asking where you ordered it.
4
servings
223
kcal
Equipment: 1. Large glass or ceramic mixing bowl
2. Cutting board
3. Chef’s knife (for scallops, tomato and cilantro)
4. Paring knife (for avocado and trimming scallops)
5. Citrus juicer or reamer
6. Measuring cup and teaspoon
7. Slotted spoon or rubber spatula (to gently mix without smashing)
8. Paper towels and a plate (for patting scallops dry)
Ingredients
1 lb fresh bay scallops (or small sea scallops, rinsed and patted dry)
1 cup fresh lime juice (about 8 to 10 limes)
1/2 small red onion, very thinly sliced (about 1/2 cup)
1 to 2 serrano chiles, seeded and finely minced (use 1 for mild, 2 for hot)
1 medium ripe tomato, seeded and diced (about 3/4 cup)
1/4 cup fresh cilantro, chopped
1 ripe avocado, diced (optional, but i like it)
1 tablespoon extra virgin olive oil (optional, for rounder mouthfeel)
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
limes or tortilla chips for serving (optional)
Directions
- Rinse the scallops under cold water and pat very dry with paper towels; if you have small sea scallops cut them into bite sized pieces so everything cooks evenly.
- Put the scallops in a glass or ceramic bowl (don’t use reactive metal) and pour the fresh lime juice over them so they are just covered.
- Thinly slice the red onion and add it to the bowl with the scallops, then add the minced serrano chile or chiles based on how spicy you want it.
- Stir in the seeded, diced tomato and the chopped cilantro; season with the kosher salt and black pepper and mix gently so you don’t smash the scallops.
- Cover and refrigerate for 20 to 30 minutes until the scallops turn opaque and feel slightly firm; for a chewier texture you can leave them up to 60 minutes but don’t overdo it or they get rubbery.
- While the ceviche is resting taste the liquid and adjust salt or lime if needed; if it tastes flat add a little more lime and salt.
- Just before serving fold in the diced avocado and the tablespoon of extra virgin olive oil if you want a rounder, richer mouthfeel.
- Serve cold with lime wedges or tortilla chips on the side; you can also pile it on tostadas or spoon it over butter lettuce.
- Quick tips: keep everything very cold, use fresh lime juice not concentrate, seed the tomato so it isn’t watery, and taste as you go so the heat and salt are right for you.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 270g
- Total number of serves: 4
- Calories: 223kcal
- Fat: 9.8g
- Saturated Fat: 1.4g
- Trans Fat: 0g
- Polyunsaturated: 1.2g
- Monounsaturated: 6.1g
- Cholesterol: 49mg
- Sodium: 260mg
- Potassium: 639mg
- Carbohydrates: 12.1g
- Fiber: 3.6g
- Sugar: 3.3g
- Protein: 20.3g
- Vitamin A: 406IU
- Vitamin C: 28mg
- Calcium: 67mg
- Iron: 1mg
