Scallop Ceviche
Fresh scallops marinated in citrus juices with onions, cilantro, and chili for a refreshing appetizer.
15 mins
Prep Time
0 mins
Cook Time
4
Servings
Ingredients
- 1 lb fresh scallops, thinly sliced
- 1/2 cup fresh lime juice
- 1/2 cup fresh lemon juice
- 1/2 red onion, finely diced
- 1 jalapeño, seeded and finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Nutrition Facts
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Instructions
Prepare the scallops: Ensure the scallops are fresh and thinly slice them. Place them in a glass or ceramic bowl.
Marinate the scallops: Pour the lime and lemon juice over the scallops, ensuring they are fully submerged. Cover and refrigerate for 10 minutes.
Prepare the vegetables: While the scallops marinate, finely dice the red onion, jalapeño, and cilantro.
Combine ingredients: After 10 minutes, drain half of the citrus juice from the scallops. Add the diced onion, jalapeño, and cilantro to the bowl.
Season and mix: Add salt, black pepper, and olive oil. Gently toss everything together to combine.
Add avocado: Just before serving, fold in the diced avocado to prevent it from becoming mushy.
Serve: Plate the ceviche in small bowls or on tostadas. Garnish with extra cilantro if desired.
Chef's Tips
- Freshness is key: Use the freshest scallops possible for the best texture and flavor.
- Citrus balance: Adjust the ratio of lime to lemon juice based on your preference for tartness.
- Spice level: Add more or less jalapeño depending on how spicy you like your ceviche.
- Serving suggestion: Serve with tortilla chips, tostadas, or on a bed of lettuce.
- Timing: Do not marinate the scallops for more than 15 minutes as they can become tough.
