Sea Scallop Ceviche Recipe

Name: Sea Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound sea scallops, preferably diver; 3 ripe plum tomatoes, seeded and diced; 1 teaspoon sea salt; ⅓ cup minced red onion; 1 clove garlic, minced; 1 jalapeno pepper, seeded and minced, or to taste; 1 small red bell pepper, seeded, deveined and finely chopped; 1/4 cup extra virgin olive oil; 1/2 cup fresh lime juice; 1/4 cup chopped chives; 2 tablespoons minced cilantro leaves; Salt and freshly ground black pepper

Servings: persons

1 pound sea scallops, preferably diver
3 ripe plum tomatoes, seeded and diced
1 teaspoon sea salt
⅓ cup minced red onion
1 clove garlic, minced
1 jalapeno pepper, seeded and minced, or to taste
1 small red bell pepper, seeded, deveined and finely chopped
1/4 cup extra virgin olive oil
1/2 cup fresh lime juice
1/4 cup chopped chives
2 tablespoons minced cilantro leaves
Salt and freshly ground black pepper

1
Slice scallops horizontally 1/2 inch thick.
2
Cover, and refrigerate.
3
In a small bowl, sprinkle tomatoes with salt and refrigerate.
4
Combine red onion, garlic, jalapeno pepper, bell pepper, olive oil and lime juice in a bowl.
5
Refrigerate.
6
About an hour before serving, drain liquid off tomatoes and add to onion mixture.
7
Fold in chives and cilantro.
8
Add scallops, and toss.
9
Season to taste with salt and pepper.
10
Allow to marinate about 30 minutes, then serve.

178

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

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How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 1 pound sea scallops, preferably diver, 3 ripe plum tomatoes, seeded and diced, 1 teaspoon sea salt, ⅓ cup minced red onion, and more.

Yes, Sea 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.

That's it — enjoy your meal!

Sea Scallop Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions