Appetizers & Starters > Seafood Starters > Cold Seafood Dishes > Ceviche

Scallop Ceviche with Citrus and Herbs

This Scallop Ceviche is a delicate and flavorful dish featuring fresh scallops marinated in a bright citrus mixture with aromatic herbs. It's an elegant and refreshing appetizer perfect for any occasion.

Prep Time
25 minutes
Cook Time
0 minutes
Servings
4
Ingredients
  • 1 lb Fresh sea scallops
  • 1/2 cup Orange juice, fresh
  • 1/4 cup Lime juice, fresh
  • 1/4 cup Lemon juice, fresh
  • 1/4 Red onion, thinly sliced
  • 2 tablespoons Cilantro, chopped
  • 1 tablespoon Mint, chopped
  • 1/2 Red chili, finely chopped (optional)
  • 2 tablespoons Olive oil
  • to taste Salt
  • to taste Black pepper

Prepare the Scallops

Rinse the scallops under cold water and pat them dry with paper towels. Cut the scallops into thin slices (about 1/4 inch thick).

Citrus Marinade

In a glass bowl, combine the orange juice, lime juice, and lemon juice. Mix well.

Marinate the Scallops

Add the sliced scallops to the citrus marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 1 hour, until the scallops turn opaque and firm.

Add Herbs and Onion

Remove the scallops from the marinade (discard the marinade). Gently mix in the thinly sliced red onion, chopped cilantro, chopped mint, and red chili (if using).

Season and Serve

Drizzle with olive oil and season with salt and black pepper to taste. Serve the Scallop Ceviche chilled, garnished with extra herbs if desired. It can be enjoyed on its own or with crostini.

← Oysters on the Half Shell with Cucumber-Lime Granita Shrimp Ceviche with Mango and Avocado →

FAQ

  • How do I ensure the scallops are fresh?

    Look for scallops that are firm, plump, and have a sweet, fresh smell. Avoid scallops that appear slimy or have an ammonia-like odor.
  • Can I use other types of citrus juice?

    Yes, you can experiment with other citrus juices such as grapefruit juice or blood orange juice for a different flavor profile.
  • What should I do if I don't like raw seafood?

    While ceviche relies on the citrus to 'cook' the seafood, if you are uncomfortable with it, consider very briefly searing the scallops before marinating them. This will lightly cook the outside.