Jul 13 2026
Restaurants›Proximo›Bloody Mary Bay Scallop Ceviche Recipe

Bloody Mary Bay Scallop Ceviche Recipe

Inspired by Proximo
Time1h
Serves4

Lemon cured bay scallops, avocado, red onion, celery, green onion, jalapeño, & heirloom tomatoes tossed in house bloody mary. Finished with smoked sea salt & micro cilantro. Served with fried tortilla chips.

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Scallops

Vegetables

Bloody Mary Dressing

Tortilla Chips

Garnish

Method

Prep the Scallops

  1. 1

    Curing the Scallops

    In a non-reactive bowl, combine the bay scallops and lemon juice. Mix well to ensure all scallops are coated. Cover and refrigerate for 30 minutes to 1 hour to allow the scallops to cure in the lemon juice.

  2. 2

    Seasoning

    After curing, drain excess lemon juice and season the scallops with smoked sea salt to taste.

Prepare the Vegetables

  1. 3

    Chop Vegetables

    Dice the avocado, red onion, celery, green onion, jalapeño (remove seeds for less heat), and heirloom tomatoes into small, even pieces. Add them to a large mixing bowl.

Make the Bloody Mary Dressing

  1. 4

    Combine Ingredients

    In a separate bowl, whisk together the tomato juice, Worcestershire sauce, hot sauce, lemon zest, black pepper, and celery salt until well combined.

Assemble the Ceviche

  1. 5

    Mix Everything Together

    Gently fold the cured scallops into the bowl with the chopped vegetables. Pour the Bloody Mary dressing over the mixture and toss gently until everything is well combined.

  2. 6

    Taste and Adjust

    Taste the ceviche and adjust seasoning if necessary, adding more smoked sea salt or hot sauce to your preference.

Serve

  1. 7

    Presentation

    Serve the Bloody Mary bay scallop ceviche in small bowls or on a platter. Garnish with micro cilantro on top.

  2. 8

    Accompanying Chips

    Serve with a side of tortilla chips for dipping.

More from Proximo