Scallop Ceviche Recipe

Prepare scallops

Rinse scallops under cold water and pat dry with paper towels. Trim any tough muscle or connective tissue and slice scallops into 1/4-inch thick rounds or small bite-sized pieces (about 1/2–3/4-inch). Place the sliced scallops in a glass or stainless-steel bowl.

Cure with citrus

Pour the fresh lime juice and lemon juice over the scallops so they are mostly submerged. Add kosher salt and granulated sugar, gently toss to combine. Cover and refrigerate for 20–30 minutes, tossing once at 15 minutes. The scallops should turn opaque and slightly firm but still tender; do not over-cure (max 30 minutes).

Prepare mix-ins

While scallops are curing, finely dice the red onion, mince and de-seed the jalapeño, dice the tomato and cucumber (remove seeds), and chop the cilantro. Dice the avocado and toss with a teaspoon of lime juice to prevent browning; keep separate until ready to combine.

Drain and dress

After curing, pour the scallops and citrus through a fine mesh sieve set over a bowl, reserving about 2 tablespoons of the citrus 'ceviche' liquid. Return scallops to the bowl and discard excess liquid. Add the reserved citrus liquid, extra-virgin olive oil and freshly ground black pepper and gently toss to coat.

Combine ingredients

Fold in the red onion, jalapeño, tomato, cucumber and chopped cilantro. Taste and adjust seasoning with additional salt or a splash of lime juice if needed. If using, fold in the diced avocado gently to avoid mashing.

Chill briefly

Cover and refrigerate the combined ceviche for 10–15 minutes to allow flavors to marry. Do not refrigerate too long or the citrus will further cook the scallops and change texture.

Plate and garnish

Spoon the scallop ceviche into chilled small bowls, coupe glasses or onto chilled plates. Sprinkle a light dusting of smoked paprika (optional) and a few microgreens or cilantro sprigs on top. Serve immediately with tortilla chips or thin crostini on the side.

Serving note

Consume within 2–4 hours of preparation for best texture and flavor. Keep chilled until served. Leftovers may be stored refrigerated up to 24 hours but texture will soften.