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Scallop Ceviche

By Chef Max Straczek

Bring the freshness of the ocean to your backyard with this light and vibrant, restaurant-worthy dish – perfect for your next casual get-together...

30 min cook time

Serves 4

Why we like it

Imagine a perfect summer day: sunshine, music, laughter... and light, zesty eats to share with friends…

Enter scallop ceviche!

Inspired by the time-honoured practice where fishermen would add salt or chilli peppers to preserve their catch, the acidity from the citrus juice enhances the natural sweetness of the scallops and cooks the seafood to a certain extent, making it safe to eat when prepared properly.

In this recipe, we’ve topped our scallops with sweet red onion, tangy tomatoes, fiery jalapeno, cooling cucumber, creamy avocado, and bright cilantro, but you can any or all, depending on your personal preference.

So, whether you're craving a taste of summer in the dead of winter, or seeking a light and refreshing meal any time of year, scallop ceviche is the answer!

Ingredients

4 servings

Preparation Notes

Ceviche is a perfect summer dish for those days when you don’t want to heat up the kitchen, but it can be enjoyed any time of the year.
Just like with almost all seafood, fresh scallops are often preferred, but don’t be afraid of using frozen.
To defrost frozen scallops, place them in the refrigerator for 24 hours or until fully thawed.
Once thawed, pat each scallop dry with paper towels, detach the tough abductor muscles, rinse under cold water to remove any sandy grit, and pat dry once again.

Making the recipe

  1. Step 1

    Scallops

    • Dice the scallops into ¼-inch pieces, pat dry, and then transfer to a large bowl.
    • Season the scallops with a generous pinch of salt, and add the lime juice. Mix to coat.
    • Add half of the olive oil, the finely diced red onions, and gently mix until they are evenly coated.
    • Cover and refrigerate for a minimum of 30 minutes.
    Next step

  2. Step 2

    Vegetables

    • While the scallops are marinating, add the chopped and seeded Roma tomatoes, jalapeno, and finely sliced green onion to a medium bowl.
    • Dice the cucumber and avocado, then add them to the bowl.
    • Stir to combine and season with another generous pinch of salt.
    Next step

  3. Step 3

    Combine

    • Take the scallops out of the fridge and combine them with the chopped vegetables in the bowl.
    • Season the mixture with salt, sugar, and olive oil. Give it a good stir to combine everything.
    • Chill the ceviche in the refrigerator until you're ready to serve it.
    • Enjoy with tortilla chips, and possibly a cold IPA, Hefeweizen, or Pilsner!
Back to step 1

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