Taylor Bay Scallop Ceviche Recipe

Name: Taylor Bay Scallop Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons tomato juice; 4 tablespoons fresh orange juice; 4 tablespoons fresh lemon juice; 4 tablespoons fresh lime juice; 1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration; 1 red onion, peeled and sliced; 4 tablespoons ketchup; 1 jalapeno chile, seeded and chopped; Dash hot red pepper sauce; Salt and fresh ground black pepper; 1 vine ripe tomato, peeled, seeded, and uniformly small diced; 20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water; 2 tablespoons extra-virgin olive oil; 1 teaspoon fresh lemon juice; Sea salt and fresh ground pepper; 20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

Servings: persons

4 tablespoons tomato juice
4 tablespoons fresh orange juice
4 tablespoons fresh lemon juice
4 tablespoons fresh lime juice
1/4 bunch cilantro, washed, dried, and chopped, plus 20 leaves for decoration
1 red onion, peeled and sliced
4 tablespoons ketchup
1 jalapeno chile, seeded and chopped
Dash hot red pepper sauce
Salt and fresh ground black pepper
1 vine ripe tomato, peeled, seeded, and uniformly small diced
20 small pieces sea beans, see Cook's Note*, blanched in boiling water and refreshed in ice water
2 tablespoons extra-virgin olive oil
1 teaspoon fresh lemon juice
Sea salt and fresh ground pepper
20 live fresh, dry bay scallops, shucked (recommended: Taylor Bay scallops)

1
In a non-corrosive bowl, mix together the marinade ingredients and refrigerate for at least 2 hours, preferably overnight.
2
In a medium-sized bowl, mix together the garnish ingredients and let it chill in the refrigerator.
3
Press marinade mixture through a fine sieve and discard solids, keep liquid well chilled.
4
Add scallops to the liquid and allow to marinate for at least 1 hour, or until scallops appear slightly opaque.
5
Arrange scallops back into their shells and top with garnish and cilantro leaves.
6
Serve well chilled.
7
*Sea beans are an edible plant which grows along some European coastlines, also known as; samphire, pousse pied, or sea pickle.

497

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 16 ingredients. The key ingredients include: 4 tablespoons tomato juice, 4 tablespoons fresh orange juice, 4 tablespoons fresh lemon juice, 4 tablespoons fresh lime juice, and more.

Yes, Taylor Bay 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!

Taylor Bay Scallop Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions