Sea Scallop Ceviche

Sea Scallop Ceviche

I have been struggling to get a post up the last several days. I lost a close friend recently and although I had been mentally preparing for this for years, it hit me substantially harder than I anticipated. Loss sucks. But today I woke up thinking about my friend and all the many good memories. My friend was wicked smart, loving, deeply kind and absolutely hysterical. 27 years of friendship is a special thing, I was truly fortunate to have known her. Today I felt inspired to post this sea scallop ceviche recipe because it reminds me a lot of my friend. She loved food (especially seafood) and cilantro and lime were two of her favorite things. She also loved my blog. Ceviche was a dish my friend and I shared when we were last together, in a place she loved–the desert. I did not develop this specific recipe for my friend, but going forward it will forever remind me of her. Another good memory to hold onto.

sea scallop ceviche

All my friends actually poke some fun of me because, when we eat out, I invariably order scallops. No one else in my house eats them, so I have to get my fix while I’m out. Perfectly seared sea scallops, served with almost anything, are divine to me. On a salad, with roasted vegetables, creamy polenta, or almost any grain at all, are always delicious. Scallops are found all over the world, from the intertidal zone to the deep-sea. They are a phylum mollusca, a group that includes squid, clams, mussels and oysters. Scallops are in a specific group of mollusks called bivalves, which have hinged shells. Unlike most bivalves, they can swim by clapping their shells together quickly—a motion controlled by their powerful adductor muscle (the round, fleshy part we eat). This clapping motion moves a jet of water past the shell and propels the scallop forward. Surprisingly, scallops are rather quick. I find this fascinating. Sea scallops have shells that can grow as big as 9-inches. Bay scallops are smaller, with shells typically no larger than 4-inches.

In the warmer months, I love to make sea scallop ceviche. An easy dish that is quick, does not require the stove, and in my house, is just for me. With their slightly sweet, mineral taste, scallop ceviche is both refreshing and healthful. This is a go-to appetizer, especially when it’s hot out, and one which requires very little prep time. While any kind of ceviche can be delicious, scallop ceviche is extra special, because it’s not something you see on menus as often.

Sea Scallop Ceviche

July 31, 2018
: 4
: 25 min
: 45 min
: 1 hr 10 min
: easy


  • 1 pound fresh sea scallops, thinly sliced horizontally
  • 1/2 cup freshly squeezed lime juice
  • 1 garlic clove, grated
  • 1 jalapeño, deseeded and minced
  • 1 large poblano pepper, deseeded and minced
  • 2 scallions, minced
  • 2 plum tomatoes, small dice
  • 3/4 teaspoon kosher salt
  • 3 tablespoons Extra Virgin olive oil
  • 1 tablespoon Louisiana hot sauce
  • 1/3 cup cilantro, finely chopped
  • blue corn multigrain tortilla chips, for serving
  • Step 1 In a medium mixing bowl add the scallops and lime juice. Mix well to incorporate. Cover with plastic wrap, place in the refrigerator and allow to marinate (or “cook”) for about 45 minutes. Stir the mixture one or twice while marinating.
  • Step 2 While the scallops are marinating, prep your vegetables.
  • Step 3 Once the scallops are ready, add the garlic, jalapeño, poblano pepper, scallions, plum tomatoes, salt, olive oil and Louisiana hot sauce. Mix well to incorporate. Add the cilantro and stir.
  • Step 4 To serve, divide into desired serving dishes and serve with a side of tortilla chips.

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