Spicy Scallop Ceviche Recipe

I can’t resist sharing my Scallop Ceviche because it’s almost too simple, the scallops actually cook in citrus juice and a hit of chili makes it unexpectedly impressive.

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I can’t stop thinking about this Spicy Scallop Ceviche. It’s almost too simple, and somehow feels like a trick when everyone goes quiet after the first bite.

I love how fresh sea scallops meet bright lime juice, the contrast is sharp and silky at the same time. It reads fancy on a menu but it’s bold, not precious, and makes people lean in, curious.

Label it Scallop Ceviche Recipe and watch the reaction. I promise it wont be the predictable appetizer people expect, and once you taste it you’ll freak out a little, in a good way.

Ingredients

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Scallops: lean protein, low fat, slightly sweet, they ‘cook’ in citrus without heat
Lime juice: bright acidic bite, vitamin C, helps ‘cook’ seafood, adds tangy zip
Avocado: creamy, heart healthy fats, adds richness and balances the citrus
Jalapeños: fresh heat, vitamin C, brings brightness not just burning spice
Red onion: sharp bite, crunchy texture, small amount of fiber and antioxidants
Cilantro: herbaceous, bright green flavor, low calorie, makes ceviche taste fresher
Tomato: juicy, slight sweetness and acidity, adds color and lightness to dish

Ingredient Quantities

1 lb fresh sea scallops, thinly sliced

1 cup fresh lime juice (about 8 limes)

2 tbsp fresh lemon juice (about 1 lemon)

1 small red onion, thinly sliced

2 jalapeños, seeded and finely chopped, or 1 serrano if you want more heat

1 medium ripe tomato, seeded and diced

1/2 cup fresh cilantro, chopped

1 medium avocado, diced

1 tbsp extra virgin olive oil

1 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper

1 tsp sugar (optional, helps balance the acid)

1/2 English cucumber, seeded and diced (optional)

How to Make this

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1. Make sure your scallops are very fresh or labeled sushi grade, pat them dry with paper towels and thinly slice across the grain so they cook quickly and evenly.

2. In a bowl whisk together the lime juice, lemon juice, 1 tsp kosher salt, 1 tsp sugar if using, 1/4 tsp black pepper and 1 tbsp extra virgin olive oil until the salt dissolves.

3. Add the thinly sliced red onion and the seeded, finely chopped jalapeños (or 1 serrano if you want more heat) to the citrus mix and let them sit for 3 to 5 minutes so the onion softens a bit.

4. Add the sliced scallops to the citrus mixture, toss gently to coat every piece, then cover and refrigerate. Let them “cook” in the citrus until opaque and firm, about 15 to 25 minutes for thin slices; check at 15 minutes so you don’t overdo it.

5. While the scallops marinate, seed and dice the tomato, seed and dice the 1/2 English cucumber if using, chop the cilantro, and dice the avocado; keep the avocado pieces slightly larger so they don’t mash.

6. When the scallops look opaque and slightly firm, remove the bowl from the fridge and taste the marinade; adjust salt or a little extra lime if needed.

7. Gently fold in the tomato, cucumber (if using), cilantro and avocado into the scallops, mixing just enough to combine without breaking the avocado.

8. Let the ceviche rest in the fridge 5 to 10 minutes so flavors marry, or serve immediately if you like it fresher and brighter; finish with a tiny drizzle more olive oil if you want.

9. Serve chilled and eat the same day, keep refrigerated until serving, and don’t marinate for hours or the scallops will get rubbery and lose their delicate texture.

Equipment Needed

1. Large cutting board for slicing scallops and veg
2. Very sharp chef’s knife and a paring knife for trimming and thin slicing youll want them razor sharp so slices are even
3. Paper towels to pat scallops dry and blot away extra moisture
4. Medium mixing bowl to whisk the citrus marinade and hold the scallops
5. Whisk or fork to dissolve the salt and mix the juices and oil
6. Citrus juicer or handheld reamer to get all the lime and lemon juice out
7. Measuring spoons and a 1 cup measuring cup for juice, salt and sugar
8. Small sieve or slotted spoon to help seed tomatoes or drain excess liquid
9. Rubber spatula or large spoon to gently fold in tomato, cucumber, cilantro and avocado and to serve

FAQ

Q: How long do I need to "cook" the scallops in the lime juice?

A: For thinly sliced scallops about 15 to 25 minutes is usually enough, they should turn opaque and feel firm. Thicker pieces can take up to 40 minutes. Dont leave them all day or they get rubbery, and always keep them chilled while they marinate.

Q: Can I use frozen scallops?

A: Yes, but thaw them in the fridge overnight and pat them very dry before slicing. If they smell fishy or slimy, toss em. Frozen then thawed scallops are fine, but freshness still matters for safety and flavor.

Q: Is ceviche really safe to eat since the scallops are raw?

A: The acid in the lime "cooks" the scallops but it does not kill all bacteria or viruses. If you are pregnant, elderly, very young, or have a weakened immune system, avoid raw seafood. Use the freshest scallops, keep everything cold, and eat within 24 hours.

Q: How do I control the heat level?

A: Remove seeds and membranes from jalapeños to tame the heat, or use just one pepper. Swap in a serrano if you want more kick. Taste as you go, but dont taste the actual jalapeño juice, taste a tiny bit of the finished mix instead.

Q: When should I add the avocado and cucumber?

A: Add avocado and cucumber at the last minute, right before serving, so the avocado doesnt brown and the cucumber stays crisp. Fold them in gently so the avocado doesn't turn mushy.

Q: Can I make this ahead of time?

A: You can prep the onion, tomato, cilantro, and peppers a few hours ahead and keep them chilled. But slice the scallops and start the acid marinade no more than a couple hours before serving, or they will overcook. Once mixed, eat within a day for best taste and safety.

Spicy Scallop Ceviche Recipe Substitutions and Variations

Scallops: Try shrimp, raw and sliced thin or chopped small, it cures in lime just like scallops. Or use firm white fish like halibut or sea bass, cut into small cubes and use sushi grade if you can. Bay scallops or small squid rings work too for a different texture.
Jalapeños: Swap with serrano for more heat, or Fresno chiles for a fruitier kick and nice color. Use poblano or Anaheim if you want something much milder. Pickled jalapeños add tang plus spice.
Cilantro: Flat leaf parsley gives the fresh green note without the soapy taste some people get. Chopped scallions with extra lime zest mimics that bright edge. Or try fresh mint or basil for a different but tasty herb twist.
Avocado: Ripe mango is a sweet creamy swap that pairs really well with lime. Diced jicama or extra cucumber gives crunch if you want texture instead of creaminess. You can also leave it out and add a splash more olive oil and a pinch of salt to keep richness.

Pro Tips

1. Chill the scallops before you slice them. Pop them in the freezer for 15 to 25 minutes so they firm up, then use a very sharp knife and slice across the grain. It makes thin even slices way easier, and you’ll avoid mangled pieces.

2. Use a non reactive bowl like glass or ceramic for the citrus mix. Acid will react with metal and give a weird taste, and it’ll also help you see how the scallops are changing color so you dont overcook them.

3. Taste and adjust the marinade before you add the scallops. Add salt or a tiny pinch of sugar to balance acidity, and save a little fresh lime to finish at the end if it needs a brightness boost.

4. Add avocado and delicate ingredients at the last minute, and keep the avocado chunks slightly large. Fold very gently, let it rest just a few minutes, and serve same day so texture stays creamy not mushy.