Citrus Scallop Ceviche Recipe

Name: Citrus Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound large sea scallops, sliced crosswise into 1/4-inch-thick rounds (See Note); 2 medium celery ribs, peeled and cut into 1/4-inch dice; 1 fresh kumquat, seeded and cut into 1/4-inch dice; 1/3 cup minced red onion; 1/4 cup fresh lime juice; 2 tablespoons extra-virgin olive oil; Freshly ground pepper; 1/4 cup cilantro leaves; 1 tablespoon minced chives; Fine sea salt; Toasted or grilled thinly sliced white bread, for serving

Servings: persons

1 pound large sea scallops, sliced crosswise into 1/4-inch-thick rounds (See Note)
2 medium celery ribs, peeled and cut into 1/4-inch dice
1 fresh kumquat, seeded and cut into 1/4-inch dice
1/3 cup minced red onion
1/4 cup fresh lime juice
2 tablespoons extra-virgin olive oil
Freshly ground pepper
1/4 cup cilantro leaves
1 tablespoon minced chives
Fine sea salt
Toasted or grilled thinly sliced white bread, for serving

1
In a large shallow glass or ceramic dish, spread the scallop slices in a single layer.
2
In a small bowl, combine the celery, kumquat, onion, lime juice and olive oil and season with pepper.
3
Mix well and spoon the lime marinade over the scallops.
4
Cover and refrigerate until the scallops start to turn opaque, at least 1 hour or for up to 4 hours.
5
Add the cilantro and chives to the scallops and toss.
6
Season with salt.
7
Arrange the ceviche in a shallow bowl or platter and serve with the toasted bread.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 pound large sea scallops, sliced crosswise into 1/4-inch-thick rounds (See Note), 2 medium celery ribs, peeled and cut into 1/4-inch dice, 1 fresh kumquat, seeded and cut into 1/4-inch dice, 1/3 cup minced red onion, and more.

Yes, Citrus Scallop Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Citrus Scallop Ceviche

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