This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.
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.
Although it may seem new or exotic to many Americans, the process of cooking seafood in acid has been around for thousands of years.
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.
Scallop Ceviche
Ingredients
- 1 lb scallops
- 1 avocado diced
- 1 mango diced
- 1 jalapeno stem removed, seeded, and finely diced
- ¼ red onion finely diced
- 1 tablespoon cilantro chopped
- ½ tspn salt
- 1 cup lime juice (about 7-8 limes)
Instructions
- Chop scallops into small pieces.
- In a large bowl, add all the ingredients.
- Mix well to combine.
- Cover and refrigerate for minimum 1 hour. This will “cook” the scallops.
- Remove from the fridge and serve.
I made this recipe for Scallop Ceviche and was not sure how it would turn out… GREAT is the word I got from the guests I made it for. I actually never tried Ceviche before but is known to my friends and family for always searching for something different to serve them. This is a recipe I will be making again and again.
That’s awesome! So glad you liked this recipe.
I am crazy for scallops and really needed to find some ways to prepare them to keep it exciting. This looks awesome and your directions are so easy to follow. I gotta try this soon!
This looks amazing! I definitely don’t have enough recipes for scallops and this sounds delish. My husband LOVES scallops and he would make this disappear for sure.
I love this recipe! Ceviche is the perfect dish for this warm weather. I love how fresh and colorful it is!
This is a big comfort food for me , I am from the country of Panamá and ceviche is a very popular appetizer. I will definitely try this 🙂
This seafood ceviche looks so fresh and delicious! The perfect summertime appetizer or main course.
I must admit, I’m not a huge fan of seafood, but this scallop ceviche looks and sounds fantastic! It’s so fresh and colourful, I wish I could just reach out and grab it off my screen! Perfect starter dish for any party!
I love the presentation in those glasses! I like to make my shrimps in cocktail sauces in martini glasses 😀 A local supermarket carries frozen scallops that you can buy in bulk, unpackaged. I will definitely try this recipe as I love ceviche and I have never cooked scallops and I’m afraid to fail. Marinating in lime juice sounds easy enough 😀
Wow. I had no idea lime can kill the bacteria in fish… so cool! I am always looking for new seafood dishes to serve my husband because he loves it but I do not. He is going to love this, can’t wait to make it for him!
I have never had Scallop Ceviche, but this recipe definitely looks worth trying! Thanks for sharing!
Aye Carumba! Wow you floored me with your scallop ceviche! I can’t wait to try this recipe in my kitchen.
I love how much detail this recipe gives about the quality of ingredients, and the background of ceviche! I learned so much, and am sure anyone else starting out with cooking will too. Thank you for sharing!
I have to say that scallop ceviche is MY absolute favorite. Now, this is seafood recipe that I would never say no to. It looks absolutely delightful!