Scallop Ceviche

4.50 from 4 votes

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.

Prep Time15

Cook Time2

Total Time2 15

Course: Appetizer

Cuisine: South American

Servings: People

Author: Katie Workman

Cost: $20

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.

Notes

The types of fish and seafood that can be used vary: Much of it features firm, white fish such as sea bass or flounder (thick or thin, either works), but different types of seafood can also be used, like shrimp or scallops, as in this recipe. If you wanted to use sea scallops instead of the bay, you could thinly slice them crosswise and follow the recipe similarly, and that would be perfect. That preparation would look pretty snazzy, fanned out on a plate.

Nutrition