Scallop Ceviche
Updated Oct 29, 2025
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This scallop ceviche brings together ultra-fresh bay scallops and a vibrant mix of citrus, honey, tomato, poblano pepper, red onion, and shallots, finished with cilantro or parsley. Because the lime juice “cooks” the scallops, there’s no heat required. Just a short marination and you’ve got a dish that sparkles. Serve it chilled in small bowls, scoop it with tortilla chips or plantains, or serve it in lettuce cups.
The beautiful, clean flavor of scallop ceviche is impossible to beat. Tiny, sweet bay scallops are marinated in honey-sweetened lime juice, then they are tossed with juicy tomatoes, mild poblano pepper, fragrant shallots and fresh cilantro. The ceviche is fresh and light, bright with citrus, and makes an impressive appetizer or even a light main course when served in lettuce cups.
Try it alongside other summery foods, like Watermelon Feta Salad or Grilled Mexican Street Corn. For the perfect meal, serve with a glass of Summer Fruit and Berry Sangria or a Cucumber Mint Gin and Tonic. And if you’re interested in more ceviche options, check out Shrimp Ceviche!
What's In This Post?
Scallop Ceviche: Fresh, easy, and bright and sparkling. A colorful blend of citrusy marinated scallops with a touch of heat and a textural shot of vegetables.
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What Is Ceviche?
Ceviche is a no-heat method of cooking seafood. It can be made with many types of seafood — common options include Shrimp Ceviche, clams, octopus, and mackerel. Unlike other raw seafood preparations, in ceviche the seafood is actually cooked by the acid in citrus juice.
There are many ceviches throughout South America, Central America, and Mexico. Ceviche is thought to have originated in Peru or Ecuador (depending on who you ask, of course). Its roots are in the ancient Incan civilizations of those regions. I absolutely love it — it’s just one of the cleanest, most refreshing, and brightest foods on the planet.
Ingredients
- Scallops – Make sure the scallops you choose are actually bay scallops. Sadly, there are quite a few seafood items that get marketed as scallops, which are, in fact, scallop-shaped little bits of fish. Buy from a fish counter you know and trust.
- Honey – Adds a touch of sweetness to balance the acidity of the dish.
- Lime juice – The acidity in the lime juice is actually what “cooks” the scallops during marination. When cooking with limes, try rolling them with the palm of your hand to make it easier for the juice to be released. You can use lemon juice instead. Definitely use fresh citrus juice in this recipe.
- Tomatoes – Add a sweet, fresh element.
- Poblano pepper – These peppers are very mild, so you get the delicious flavor of peppers without the spice. You can use jalapeño peppers instead, though these chiles are a bit hotter.
- Cilantro or parsley – Both herbs will work well here to add a pop of green to the ceviche.
- Red onion – Adds a punchy flavor.
- Shallots – Add the same onion flavor with a little bit of sweetness. I love cooking with shallots because the flavor is not overwhelming.
- Salt and pepper – To taste.
- Chips or lettuce – Ceviche is great to eat straight with a fork or scooped up with tortilla or plantain chips. I also like wrapping a small amount in cup-shaped pieces of lettuce and eating it just like that.
How to Make Scallop Ceviche (Step-by-Step)
- Make the marinade: In a large bowl, stir together the honey and lime juice.
- Combine: Add the scallops, along with the tomatoes, poblano pepper, cilantro or parsley, onion, shallots, and salt and pepper. Toss to combine.
- Marinate: Marinate in the fridge for at least 2 hours and up to 24.
- Serve: Serve cold, in small bowls, with chips, or on lettuce.
Scallop Ceviche FAQs
While ceviche isn’t completely raw, it’s also not traditionally cooked. Sounds like I’m hedging here, but what happens is that the acid in the citrus juices used to marinate the fish or seafood actually “cooks” the fish. Serious Eats has more details about how it actually works.
Bay scallops are best. If the bay scallops are on the larger size, you may want to cut them in half horizontally so they cure — or cook — evenly. Something about small bits of ceviche is more appealing than larger chunks.
If the scallops are very fresh, they are safe to eat raw. Again, here the lime juice “cooks” the scallops. Once marinated, the bay scallops will turn opaque and become firm, and they are, in essence, cooked.
Some people choose to soak scallops to help filter out any sand or particulates that might be inside, but it is not necessary. They are perfectly safe to eat without soaking.
Yup. Just cut them into 1/2-inch pieces, and know that you’ll need to amarinate them for at least 3 hours, as they are firmer than bay scallops.
Variations
- Instead of scallops, try using shrimp for a delicious Shrimp Ceviche. Or, even better, substitute half of the scallops in this recipe for shrimp to make the ultimate scallop and shrimp ceviche.
- Add some finely diced red bell pepper.
- The types of fish and seafood that can be used vary, and many ceviche recipes feature firm, white fish such as sea bass or flounder.
- If you wanted to use sea scallops instead of the bay scallops in this recipe, you could cut them into small pieces, or thinly slice them crosswise into a few thin slices for a snazzy restaurant-style presentation.
Tips for Perfect Scallop Ceviche
- Use the freshest scallops you can find. Ceviche depends on freshness – ask your fishmonger for “dry-packed scallops.”
- Cut them evenly. Small, uniform pieces marinate evenly in the citrus juice.
- Don’t over-marinate. About 2 hours in the lime juice is a good amount of time, and a maximum of 24 hours is recommended. Marinate too long, and the scallops can get tough.
- Taste and adjust. Add a little extra lime juice or honey just before serving to balance the flavors.
- Serve it cold. Ceviche should be served chilled, never warm.
Storage and Leftovers
If you happen to have some ceviche leftovers or want to make it further ahead of time, you can store it in the refrigerator for a few hours. If you don’t think you’re going to eat it within the day, you can actually cook it. Tip the whole thing into a hot pan with a bit of olive oil heated in it, and give it a quick sauté. It needs mere minutes — those bay scallops cook fast. Serve it over some pasta as another iteration of your scallop creation.
What to Serve With Scallop Ceviche
More Seafood Recipes
- Miso-Glazed Scallops
- Perfect Pan-Seared Scallops
- Scallop Stew
- Alaska Rockfish Tacos
- Fried Calamari
- How to Cook Lobster Tail
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Scallop Ceviche
Ingredients
- 1 pound tiny bay scallops
- 2 tablespoons honey
- ½ cup fresh lime juice
- 1 cup diced seeded tomatoes
- 2 tablespoons seeded and minced poblano pepper
- ¼ cup chopped fresh cilantro or parsley
- ½ cup minced red onion
- 2 tablespoons minced shallots
- Kosher salt and freshly ground black pepper (to taste)
- Tortilla or plantain chips (or scoop sized pieces of lettuce, such as bibb or butter to serve)
Instructions
- In a large bowl, stir together the honey and lime juice. Add the scallops, along with the tomatoes, poblano pepper, cilantro or parsley, onion, shallots, and salt and pepper. Toss and marinate in the fridge for at least 2 hours and up to 24.
- Serve cold, in small bowls, or with chips, or on lettuce.
