Scallop Ceviche

On our trip down the Baja California Peninsula, I had the freshest seafood. I’m talking fish that was still wiggling and giggling. We saw fishermen carrying crates of shrimp into restaurants.

It was also the first time I ever tasted Scallop Ceviche, or Ceviche de Callo de Hacha. Here’s my version of this flavorful dish.

These are the ingredients for Scallop Ceviche:

• Scallops
• Red Onion
• Cilantro
• Avocado
• Mango
• Jalapeno
• Lime
• Salt

You can also add: cucumber, red peppers, green peppers, yellow peppers, radishes.

• If you don’t like it too spicy, swap out the jalapeno for green bell pepper.
• If you like it spicier, swap out the jalapeno for habanero pepper, serrano pepper, or add more jalapeno.

Another idea: Swap out the mango for peaches. It’s delicious!

Is Ceviche Safe to Eat?

YES!

The seafood (in this case, scallops) sit in lime citrus juice until it turns opaque. This process kills the bacteria present in raw food which can make you sick.

Denaturation is the process that chemically “cooks” raw seafood in an acidic citrus marinade (typically lime) and without heat.

Although it may seem new or exotic to many Americans, the process of cooking seafood in acid has been around for thousands of years.

No scallops? No problem! You can also make Shrimp Ceviche or Fish Ceviche.

If you can’t find fresh scallops, use frozen scallops.

Say what?! Yes, you read that right. Frozen seafood is good to use when you are making ceviche.

• The scallops will absorb the lime juice, removing that yucky frozen taste.
• It’s usually cheaper.
• It comes already cleaned.

These are frozen bay scallops that have been thawed out and rough chopped.

Note: You can also use any kind of scallops. Be sure to cut them into smaller pieces. About ½ to 1 inch in size.

Types of Scallops:

• Sea Scallops – large, often 1 ½”-2” in diameter. These are the kind that you’ll see seared.
• Bay Scallops – smaller, somewhat sweeter than sea scallops. They’re small in size making them difficult to sear, but they are delicious in stir fries, scampis, and ceviche.
• Calico Scallops – They are hard to open. You must steam them in order to open. They look like the bay scallops, but they are not as sweet.

• Add all the ingredients in a large bowl.
• Mix the ingredients together.
• Cover and refrigerate for 1 hour.

Is Ceviche Cooked?

Technically speaking, cooking requires heat. Ceviches do not require heat. Therefore, ceviche is not cooked, but technically it is not raw.

It is “cooked” in lime juice, making it safe to eat.

How long should I marinate my ceviche?

You’ll see some recipes ask to marinate their ceviche overnight.

I like to entertain with ceviche. It’s an easy Mexican appetizer. You can make it ahead of time, and simply pull it out when your guests arrive.

However, most ceviches (even this scallop ceviche) only need about one hour for it “cook” the seafood.

Is poke like ceviche?

Ceviche is made with fish (or some kind of seafood) and an acid like lime or lemon. The acidity causes the act of denaturation which makes the dish edible.

Check out this Poke by Jessica Gavin. Poke might or might not have acid. You might see lime in the recipe, or you might not.

Ceviche is a Latin dish.

Poke is a Hawaiian dish.

Do scallops raise cholesterol?

Scallops are low in calories, fat, and cholesterol.

The good people at the USDA report that a 3-ounce serving of scallops contains only 94 calories, 35 mg cholesterol, and 0.19 g saturated fat and polyunsaturated fat.

Meaning you can eat this Scallop Ceviche and not feel guilty.

What should I serve with ceviche?

There are several things that come to mind: green salad, saltine crackers, arroz blanco.

Scallop Ceviche goes well as an appetizer before a grilled beef dish like Carne Asada or Balsamic Jalapeño Grilled Tri Tip.

I also suggest serving it with Cucumber Lime Agua Fresca. Or, if you are into adult beverages, you can try a Cucumber Gin Cocktail.

Did you make this recipe? Please rate the recipe below!

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