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.

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 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.

Sea Scallop Ceviche

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