Sea Scallop Ceviche
This Sea Scallop Ceviche is a refreshing and vibrant appetizer that combines delicate sea scallops with citrus juices, fresh herbs, and a hint of heat from chili. The balance of sweet, tart, and savory flavors makes it a perfect dish for warm weather gatherings. Serve it chilled with tortilla chips or enjoy on its own for a light and flavorful treat.
- Prep Time: 15min
- Cook Time: 3-5 hours
- Total Time: 5 hours 15 minutes
- Yield: 2servings
- Category: Appetizer
- Method: No-Cook, Marinating
- Cuisine: mexican
- Diet: Gluten Free
Ingredients
- 10 large sea scallops
- 1 orange, zested and juiced
- 3 limes, zested and juiced
- 2 tablespoons very thinly sliced red onion
- 1 red jalapeño or Thai chili, thinly sliced (seeds removed if preferred)
- ½ large red bell pepper, finely diced
- 2 teaspoons sugar (adjust to taste)
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon kosher salt
Instructions
- Blot the scallops with paper towels to remove any excess moisture.
- Using a sharp knife, slice each scallop into razor-thin slices and place them in a large bowl. Chill the scallops in the refrigerator.
- Zest and juice the orange and limes, then add the zest and juice to the bowl with the scallops.
- Thinly slice the red onion and chili (if using) and add them to the bowl. Dice the red bell pepper and add it to the mix, along with the chopped cilantro, salt, and sugar.
- Gently toss everything together and refrigerate for 3-5 hours, allowing the flavors to marinate. Taste and adjust the seasoning, adding a pinch more salt or sugar if necessary.
- Serve chilled with tortilla chips or enjoy as is!
Notes
- Mixed Seafood: You can add shrimp or tuna for a seafood medley.
- Spicy Version: Adjust the chili for more heat, or add a dash of hot sauce.
- Non-Spicy: Omit the chili entirely for a milder ceviche
Find it online: https://thefamilycooking.com/sea-scallop-ceviche/
