Scallop ceviche is a refined, citrus-cured dish where the natural sweetness of fresh sea scallops is enhanced by tart lime, fragrant herbs, and a subtle jalapeño heat. It’s light, elegant, and perfectly balanced — a go-to for a chilled first course or elegant seafood tasting plate.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsTotal Time 15 mins 8 large sea scallops, cleaned and sliced horizontally into thin discs
Juice of 4 limes (freshly squeezed)
Zest of 1 lime
1 small jalapeño, thinly sliced into rings (seeds removed for less heat)
2 tbsp finely chopped red onion or shallot
2 tbsp extra virgin olive oil
1 tbsp chopped fresh cilantro or parsley
Salt, to taste
Optional garnish: thinly sliced avocado, microgreens, edible flowers, or radish
Prep the Scallops
1
Rinse scallops under cold water and pat dry with a paper towel.
Slice horizontally into 2–3 thin rounds per scallop, depending on thickness.
Marinate
2
In a shallow dish or bowl, combine scallop slices with lime juice and zest.
Add jalapeño, red onion, and a pinch of salt.
Cover and chill in the refrigerator for 15–30 minutes — just until scallops become opaque and slightly firm.
Finish the Ceviche
3
Remove scallops from lime juice (reserve a little for plating if desired).
Toss gently with olive oil and fresh herbs.
Taste and adjust with extra salt or lime if needed.
Plate and Serve
4
Arrange ceviche on a chilled plate or individual spoons.
Garnish with thin avocado slices, microgreens, or edible flowers for a restaurant-style presentation.
Pairing Suggestions
5
Serve with tortilla chips, cucumber slices, or plantain chips for texture.
A chilled glass of Albariño, Sauvignon Blanc, or sparkling wine makes a crisp pairing.
Perfect for summer dinners, seafood starters, or small-plate-style dining.
Ingredients 8 large sea scallops, cleaned and sliced horizontally into thin discs
Juice of 4 limes (freshly squeezed)
Zest of 1 lime
1 small jalapeño, thinly sliced into rings (seeds removed for less heat)
2 tbsp finely chopped red onion or shallot
2 tbsp extra virgin olive oil
1 tbsp chopped fresh cilantro or parsley
Salt, to taste
Optional garnish: thinly sliced avocado, microgreens, edible flowers, or radish
Directions Prep the Scallops
1
Rinse scallops under cold water and pat dry with a paper towel.
Slice horizontally into 2–3 thin rounds per scallop, depending on thickness.
Marinate
2
In a shallow dish or bowl, combine scallop slices with lime juice and zest.
Add jalapeño, red onion, and a pinch of salt.
Cover and chill in the refrigerator for 15–30 minutes — just until scallops become opaque and slightly firm.
Finish the Ceviche
3
Remove scallops from lime juice (reserve a little for plating if desired).
Toss gently with olive oil and fresh herbs.
Taste and adjust with extra salt or lime if needed.
Plate and Serve
4
Arrange ceviche on a chilled plate or individual spoons.
Garnish with thin avocado slices, microgreens, or edible flowers for a restaurant-style presentation.
Pairing Suggestions
5
Serve with tortilla chips, cucumber slices, or plantain chips for texture.
A chilled glass of Albariño, Sauvignon Blanc, or sparkling wine makes a crisp pairing.
Perfect for summer dinners, seafood starters, or small-plate-style dining.
Scallop Ceviche with Lime & Jalapeño
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