How to Eat a Scallop Ceviche

Scallop ceviche is a refreshing seafood appetizer that originated in Latin America, particularly Peru. This dish showcases the delicate flavor of fresh scallops “cooked” in citrus juices. To eat scallop ceviche, simply use a fork or spoon to enjoy the marinated seafood along with the accompanying vegetables and herbs.

The preparation of scallop ceviche involves marinating raw scallops in lime or lemon juice, which effectively “cooks” the seafood through a process called denaturation. This method preserves the scallops’ tender texture while infusing them with bright, tangy flavors. Common additions include diced tomatoes, onions, cilantro, and chili peppers, which complement the scallops’ natural sweetness.

Scallop ceviche is typically served chilled in small bowls or on lettuce leaves. Some variations include serving it with tortilla chips or crackers for scooping. The dish offers a light, zesty start to a meal or can be enjoyed as a standalone snack, perfect for warm summer days or as an elegant appetizer for gatherings.

Understanding Ceviche

Ceviche is a vibrant seafood dish that originated in South America. It features raw fish or seafood “cooked” in citrus juices and flavored with various ingredients.

Historical Background

Ceviche traces its roots to Peru, where it has been enjoyed for centuries. The dish likely originated with the Moche civilization over 2,000 years ago. They used fermented juice from local banana passionfruit to cure fish.

Spanish colonizers later introduced citrus fruits, which became the new curing agent. Ceviche spread throughout South America and beyond, with each region developing its own variations.

Today, ceviche is Peru’s national dish and a culinary icon across Latin America. It has gained international popularity for its fresh flavors and health benefits.

Ceviche Varieties

Ceviche comes in many forms, depending on the region and available ingredients. Peruvian ceviche typically features sea bass marinated in lime juice with onions, chili peppers, and cilantro.

Ecuadorian ceviche often includes tomato sauce and is served with popcorn or plantain chips. Mexican versions may use shrimp or octopus and add tomatoes and avocados.

A key component in Peruvian ceviche is leche de tigre (“tiger’s milk”), the flavorful marinade liquid. It’s often served alongside the dish or as a separate shot.

Scallop ceviche is a popular variation, prized for its delicate texture and sweet flavor. It pairs well with cucumber, bell peppers, and citrus juices.

Selecting the Right Ingredients

A hand reaching for a fresh scallop, lime, cilantro, and red onion, laid out on a wooden cutting board

The foundation of a delicious scallop ceviche lies in choosing top-quality ingredients. Selecting fresh, high-grade scallops and understanding their characteristics are crucial steps in creating this flavorful dish.

Choosing Scallops

Sea scallops and bay scallops are the two main varieties available. Sea scallops are larger, typically measuring 1.5 to 2 inches in diameter. They have a sweet, delicate flavor and firm texture, making them ideal for ceviche. Bay scallops are smaller, about 1/2 inch in size, with a more tender texture and slightly sweeter taste.

When selecting scallops for ceviche, opt for “dry” scallops rather than “wet” ones. Dry scallops have not been treated with chemicals and have a natural, ivory color. They caramelize better and have a superior taste and texture.

Frozen scallops can be used if fresh ones are unavailable. Thaw them in the refrigerator overnight before using.

Freshness of Scallops

Fresh scallops should have a mild, sweet ocean scent without any fishy odor. Their color should be uniform, ranging from pale pink to light beige. Avoid scallops with brown or yellow spots, as these indicate age and potential spoilage.

When purchasing, look for scallops that are firm to the touch and slightly moist. They should not be slimy or have a milky liquid surrounding them. If possible, buy scallops the day you plan to prepare the ceviche to ensure maximum freshness.

Scallops are a good source of protein and low in cholesterol, making them a healthy choice for ceviche. Store fresh scallops in the coldest part of the refrigerator and use within 1-2 days for the best quality and safety.

Preparation Techniques

Preparing scallop ceviche requires careful attention to marinating and cutting techniques. These steps are crucial for achieving the perfect texture and flavor in this dish.

Marinating Scallops

Marinate fresh scallops in citrus juices to “cook” them chemically. Use lime juice as the primary acid, complemented by orange or pineapple juice for added sweetness. Mix the juices with finely chopped red onion, garlic, and salt.

Place the scallops in this marinade for 2-6 hours in the refrigerator. Stir occasionally to ensure even coverage. The acidity will turn the scallops opaque and firm up their texture.

For added flavor, include aji amarillo paste or finely diced jalapeños in the marinade. Some recipes suggest a touch of honey to balance the acidity.

Cutting and Dicing

Start with fresh, chilled scallops for easier slicing. Remove the tough side muscle if present. Rinse the scallops in cold water and pat dry with a clean cloth.

Slice the scallops into thin rounds, about 2-3mm thick. For smaller scallops, you may prefer to quarter them instead. Uniform size ensures even marinating and a consistent texture in the final dish.

Dice accompanying vegetables finely. Cut red onion, cucumber, and tomatoes into small, uniform pieces. This allows for better integration with the scallops and ensures a balanced bite.

Classic Scallop Ceviche Recipe

Scallop ceviche is a refreshing appetizer that combines tender bay scallops with zesty citrus flavors. This classic recipe features simple ingredients and easy preparation for a delicious seafood dish.

Gathering Ingredients

For a traditional scallop ceviche, you’ll need:

  • 1 pound bay scallops
  • 1/2 cup lime juice
  • 1/4 cup orange juice
  • 1 diced tomato
  • 1/2 minced jalapeño
  • 1/4 cup chopped cilantro
  • 1/4 cup diced red onion
  • 1 teaspoon kosher salt
  • 1 diced avocado (optional)

Ensure all ingredients are fresh for the best flavor. Bay scallops are ideal due to their small size and tender texture.

Step-by-Step Instructions


  1. Rinse scallops and pat dry.



  2. In a glass bowl, combine scallops with lime and orange juices. Cover and refrigerate for 2-3 hours, stirring once halfway through.



  3. Drain excess liquid from the scallops.



  4. Add tomato, jalapeño, cilantro, and red onion to the bowl. Gently mix.



  5. Season with kosher salt and add diced avocado if desired.



  6. Let the mixture chill for 30 minutes before serving to allow flavors to meld.


Serve the ceviche cold in small bowls or on lettuce leaves. For a twist, pair with sweet potato chips or crisp tortillas.

Serving and Garnishing

Scallop ceviche offers a refreshing and elegant dish perfect for various occasions. Presentation and accompaniments enhance the flavors and textures of this delicate seafood preparation.

Serving Suggestions

Serve scallop ceviche chilled in small portions as an appetizer or light main course. Clear glass bowls or martini glasses showcase the vibrant colors and textures. For casual gatherings, use small plates or shallow bowls. Pair with crispy plantain chips or tortilla chips for a satisfying crunch.

On special occasions, present individual servings in scallop shells for an impressive visual effect. Accompany with a slice of crusty bread or a bed of mixed greens. For a tropical twist, serve in a hollowed-out coconut half or pineapple boat.

Garnish Options

Enhance the visual appeal and flavor profile of scallop ceviche with carefully chosen garnishes. Sprinkle finely chopped fresh parsley or cilantro over the top for a pop of green and added freshness. Thinly sliced scallions provide a mild onion flavor and visual contrast.

For a touch of heat, add a few thin slices of jalapeño or a sprinkle of red pepper flakes. A drizzle of high-quality olive oil adds richness and sheen. Microgreens or edible flowers create an elegant finishing touch for upscale presentations.

Consider adding a wedge of lime on the side for guests to adjust acidity to their taste. A sprinkle of coarse sea salt just before serving enhances flavors and adds texture.

Health and Nutritional Aspects

Scallop ceviche offers a unique blend of nutritional benefits. It combines lean protein from scallops with vitamin-rich citrus juices, creating a flavorful and healthful dish.

Protein and Cholesterol

Scallops are an excellent source of high-quality protein. A 3-ounce serving provides about 20 grams of protein, essential for muscle maintenance and growth.

Scallops are also low in total fat and saturated fat. This makes them a heart-healthy choice for those watching their cholesterol intake.

Despite being seafood, scallops are relatively low in cholesterol compared to other shellfish. A serving contains approximately 37 milligrams of cholesterol.

Scallops provide beneficial omega-3 fatty acids, which support heart and brain health.

Benefits of Citrus Juices

The citrus juices used in ceviche, typically lime or lemon, add significant nutritional value. These juices are rich in vitamin C, an antioxidant that boosts immune function.

Citrus juices aid in iron absorption from the scallops, enhancing the dish’s nutritional impact.

The acidity of citrus juices helps “cook” the scallops, reducing the risk of foodborne illness associated with raw seafood.

Lime and lemon juices are low in calories and sodium, making them a healthy flavoring option.

Culinary Tips and Tricks

A scallop ceviche being enjoyed on a sunny beach with a backdrop of crashing waves and a colorful array of fresh ingredients

Mastering scallop ceviche requires attention to seafood safety and flavor balance. These key techniques ensure a delicious and safe dish.

Handling Seafood Safely

Use only fresh, high-quality scallops from a reputable source. Keep scallops refrigerated at 40°F or below until ready to prepare. Wash hands, utensils, and surfaces thoroughly before and after handling raw seafood. Slice scallops into bite-sized pieces, about 1/2 inch thick.

Citrus juice “cooks” the scallops through a process called denaturation. Marinate for 15-30 minutes, until the scallops turn opaque. Avoid over-marinating, which can make the texture rubbery. Discard any leftover marinade that has touched raw seafood.

Balancing Flavors

Scallop ceviche shines with a harmonious blend of flavors. Start with a base of lime juice for acidity. Add orange or grapefruit juice for sweetness. Include kosher salt to enhance flavors.

For heat, incorporate finely diced jalapeño or serrano pepper. Aji amarillo or aji panca paste adds unique Peruvian flair. Balance spiciness with cool ingredients like diced cucumber or avocado.

Fresh herbs like cilantro or parsley brighten the dish. Red onion provides crunch and sharpness. Experiment with tropical fruits like mango or pineapple for sweetness. Taste and adjust seasoning before serving to achieve the perfect tangy-spicy-sweet balance.