Ceviche is one of those dishes that feels like sunshine in a bowl. It’s light, citrusy, a little spicy, and so refreshing that I often make it when I want something that tastes special without needing much prep. Every time I spoon into a chilled bowl of scallop ceviche, I’m reminded of warm evenings, windows open, and that unmistakable ocean-and-lime aroma that feels both energizing and relaxing.
This bay scallop version has become a favorite in my kitchen. The sweetness of the scallops paired with citrus and a touch of heat tastes like something you’d order at a restaurant, yet it’s incredibly simple to make at home. As long as your scallops are fresh, the rest is smooth sailing.
Ingredients You’ll Need
(Shuffled with quantities first)
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1 pound bay scallops, diced
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½ cup lime juice
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1 small chopped chili (or to taste)
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¼ cup lemon juice
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¼ cup chopped cilantro
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¼ cup finely diced red onion
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Salt and pepper, to taste
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Optional: plantain chips for serving
Bay scallops work beautifully here because they’re naturally sweet and tender, and they “cook” evenly in the citrus.
How I Make This Bay Scallop Ceviche
Preparing the Scallops
I start by giving the scallops a quick rinse and patting them dry. Then I chop them into small, even pieces so they absorb the citrus quickly and evenly. Whenever I work with raw seafood, freshness is key — if it smells clean and briny, you’re good to go.
Mixing the Citrus Base
In a bowl, I combine lime juice and lemon juice. Lime gives the ceviche that classic bright punch, while lemon adds a softer, rounder acidity. I add chopped chili and red onion to the citrus so both can mellow a bit before meeting the scallops.
Combining Everything
I pour the scallops into the citrus mixture, stir gently, and let them sit. In about 20 to 30 minutes, they’ll turn opaque and firm — that’s how you know they’re “cooked.” I usually check on them halfway and give the bowl another slow stir.
Finishing Touches
Right before serving, I fold in the cilantro and taste for seasoning. A pinch of salt brings everything together, and a little black pepper adds subtle warmth.
It’s such a simple dish, but when those flavors meld, it really does feel special.
What I Love to Serve With This Ceviche
Plantain Chips
They’re crisp, slightly sweet, and perfect for scooping.
Tortilla Chips
A crunch that never fails.
Veggie Chips
Beet, sweet potato, or taro chips all taste wonderful.
Fresh Corn or Sweet Potato
If you want a nod to Peruvian-style ceviche, chilled slices of cooked corn or sweet potato are classic.
Ingredient Swaps That Work Well
Other Citrus
Orange juice can brighten the mix if you want a slightly sweeter profile.
Different Chilies
Serrano gives a sharper kick, while jalapeño offers a milder one.
Herbs
If cilantro isn’t your thing, a small amount of parsley keeps things fresh without overpowering.
Scallop Options
If bay scallops aren’t available, larger scallops work — just chop them small.
How I Store Leftovers
Ceviche is always best the moment it’s made. If I do need to store leftovers, I refrigerate them and eat them within 24 hours. The scallops continue to firm up as they sit, so the texture changes slightly over time.
Slip-Ups I’ve Learned to Avoid
Using Older Seafood
Ceviche depends completely on freshness. It’s worth taking the time to get the best scallops you can find.
Letting It Sit Too Long
The scallops can become tough if they “cook” for too long in the citrus.
Overmixing
Gentle folding keeps the scallops tender and intact.
FAQs
How long should scallops sit in the citrus?
Around 20 to 30 minutes is ideal for bay scallops.
Can I use frozen scallops?
Yes, as long as they’re fully thawed and smell fresh.
Can I make it ahead?
You can prep the citrus and vegetables ahead, but wait to add the scallops until right before serving.
Can I adjust the spice level?
Definitely. Add more or less chili to suit your taste.
What if I don’t like cilantro?
You can skip it or use a small amount of parsley.
Bay Scallop Ceviche
This bright and refreshing bay scallop ceviche comes together in just minutes and tastes like something you’d find at a coastal café.
Ingredients
- ½ lb small scallops (bay scallops preferred)
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- ¼ cup finely chopped red onion
- 1 red chili, finely chopped
- 2 tablespoons finely chopped cilantro
Instructions
- Cut the scallops into small, even pieces so they’ll absorb the citrus quickly and “cook” evenly. Place them in a bowl and pour the lemon and lime juices over top. Add the chopped chili and give everything a gentle stir so the scallops are fully coated. Cover the bowl and refrigerate until the scallops turn firm and opaque.
- When the scallops are ready, fold in the red onion and cilantro. Taste and adjust with a little extra citrus or chili if you like more brightness or heat.
- Serve immediately with crisp plantain chips, tostones, or a light side salad. This ceviche shines when enjoyed chilled and fresh.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 432Total Fat 18gSaturated Fat 6gUnsaturated Fat 13gCholesterol 95mgSodium 1770mgCarbohydrates 27gFiber 3gSugar 5gProtein 42g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This bay scallop ceviche is one of those recipes that makes you feel like you’ve created something special with very little effort. It’s bright, refreshing, and perfect for warm days or whenever you need a little escape in the form of fresh, citrusy flavors. I hope this becomes one of those dishes you come back to again and again.
