Ceviche always takes me back to warm evenings when I’m craving something fresh but still satisfying. The first time I had scallop ceviche was at a small coastal restaurant, and it instantly felt like summer on a plate—bright citrus, a little heat, and those tender scallops that almost melt in your mouth. I couldn’t stop thinking about it afterward, so I started making it at home. Now, whenever I want an appetizer that feels fancy without being complicated, this is the recipe I pull out. It’s light, refreshing, and one of those dishes that makes you feel like you’re on vacation, even if you’re just sitting at your own kitchen table.
Why You’ll Fall in Love with This Dish
Scallop ceviche is proof that simple ingredients can make something truly special. All you need are fresh scallops, citrus juice, a little chili for heat, and some cilantro to finish. That’s it. The scallops “cook” in the acidity of the lime juice, turning tender and flavorful without ever touching a pan. It’s elegant enough to serve at a dinner party but easy enough to whip up on a weeknight.
Tips That Make It Work
Over the years, I’ve learned a few tricks that help this dish shine:
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Go for the freshest scallops you can find – Bay scallops are naturally sweet and bite-sized, which makes them perfect. Larger sea scallops work too—just cut them into smaller chunks.
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Chill your citrus juice first – Cold lime or lemon juice helps keep the scallops tender and bright.
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Don’t over-marinate – About 20–30 minutes is plenty. Any longer and the scallops can become rubbery.
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Balance the heat – I love adding a fresh chili, but you can always adjust based on who you’re serving. A little jalapeño for mild heat, or a serrano if you like more kick.
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Use glass or ceramic bowls – Metal can react with the citrus and affect the flavor.
Make Ahead Without Losing Freshness
This isn’t a dish to make hours in advance since the scallops keep “cooking” in the citrus the longer they sit. What I usually do is chop the scallops, slice the chili, and prep the cilantro earlier in the day. Then, about half an hour before serving, I toss everything with the lime juice and let the magic happen. That way, it’s ready right when you need it—fresh and tender.
How I Like to Serve It
At the restaurant where I first tried scallop ceviche, they served it with crispy plantain chips, and I’ve stuck with that combo ever since—it’s perfect. At home, I’ll sometimes pair it with tortilla chips, sweet potato rounds, or even thin slices of cucumber if I want something lighter. For a full Peruvian-style spread, add some boiled corn and sweet potato alongside—it makes the dish feel both authentic and filling.
Keeping and Storing
Ceviche is best enjoyed fresh, right after the scallops have marinated. If you do have leftovers, keep them in the fridge and eat within 24 hours. After that, the scallops can toughen up and lose that delicate texture.
Frequently Asked Questions
Can I use frozen scallops?
Yes, just make sure they’re high-quality and fully thawed. Pat them dry before marinating so the citrus juice doesn’t get watered down.
What citrus is best?
Lime is traditional, but a mix of lime and lemon adds nice depth. I’ve even added a splash of orange juice for a hint of sweetness.
How spicy should it be?
That’s up to you. I usually add enough chili for a gentle burn, then let people add extra slices on top if they want more heat.
Can I add other seafood?
Absolutely. Shrimp, white fish, or even a mix of seafood all work beautifully with the same citrus method.
Scallop Ceviche
Light, refreshing, and bursting with flavor, this Scallop Ceviche makes the perfect appetizer for date night or dinner with friends.
Ingredients
- ½ lb fresh scallops (bay scallops preferred)
- 2 tablespoons lime juice
- 2 tablespoons lemon juice
- 1 red chili, finely chopped
- ¼ cup finely chopped red onion
- 2 tablespoons fresh cilantro, chopped
Instructions
- Cut the scallops into small bite-sized pieces (about 8 per large scallop, 4 for smaller ones). Place them in a bowl and cover with the lime juice, lemon juice, and chili. Stir well and refrigerate for at least 2 hours, until the scallops turn opaque and “cook” in the citrus.
- When ready to serve, mix in the chopped red onion and cilantro. Spoon into small bowls or glasses and enjoy with crispy plantain chips, tostones, or a fresh side salad.
Nutrition Information
Yield
2Serving Size
1Amount Per Serving Calories 154Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 46mgSodium 764mgCarbohydrates 13gFiber 1gSugar 3gProtein 24g
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.
My Final Thought
For me, scallop ceviche is the perfect balance of simple and special. It takes just a few fresh ingredients, comes together quickly, and feels like a dish you’d order at a seaside restaurant. Every time I make it, I’m reminded that sometimes the best recipes are the ones that let the ingredients speak for themselves. If you love bright, fresh flavors, this one will become a regular in your kitchen too.
