Scallop-Papaya Seviche Recipe

Name: Scallop-Papaya Seviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large or 2 small papayas; 1/2 cup papaya juice; 1/2 cup guava juice; 2 tablespoons fresh lime juice; 1 tablespoon chopped fresh ginger; 1/4 cup chopped fresh cilantro; 3 tablespoons chopped fresh mint; 1 teaspoon freshly ground pepper; 1 teaspoon kosher salt; 1/4 cup extra-virgin olive oil; 1 vanilla bean, split in half; 1 pound bay or sea scallops; 1 jalapeno, seeded and finely diced; 1/2 cup finely diced red onion; 1 tablespoon white truffle oil, optional; Garnish: fresh mint

Servings: persons

1 large or 2 small papayas
1/2 cup papaya juice
1/2 cup guava juice
2 tablespoons fresh lime juice
1 tablespoon chopped fresh ginger
1/4 cup chopped fresh cilantro
3 tablespoons chopped fresh mint
1 teaspoon freshly ground pepper
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
1 vanilla bean, split in half
1 pound bay or sea scallops
1 jalapeno, seeded and finely diced
1/2 cup finely diced red onion
1 tablespoon white truffle oil, optional
Garnish: fresh mint

1
Halve papaya; scoop out seeds, reserving 2 tablespoons. Peel and dice papaya; set aside.
2
Place reserved papaya seeds, papaya juice, and next 7 ingredients in a blender. Blend for 1 minute. With blender running, slowly add olive oil; blend for 30 seconds. Scoop out vanilla bean seeds, and add to mixture; stir. Add vanilla bean.
3
Place scallops in a large stainless steel or glass bowl; stir in reserved papaya, jalapeno, onion, and, if desired, truffle oil. Add blended mixture, stirring well.
4
Cover and refrigerate at least 2 hours. Remove vanilla bean before serving. Spoon into individual glasses; garnish, if desired.
5
Note: If using large sea scallops, cut in half. Papaya and guava juices are available in ethnic markets or on the international aisle at many grocery stores.

259

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 1 large or 2 small papayas, 1/2 cup papaya juice, 1/2 cup guava juice, 2 tablespoons fresh lime juice, and more.

Yes, Scallop-Papaya Seviche falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scallop-Papaya Seviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions