Scallop Ceviche

Ceviche is a popular Latin American seafood appetizer. It is usually made with chunks of firm white fish, shrimp, scallops, or a combination of those. The lime juice (traditionally from small key limes) cooks the raw seafood making it safe to eat.

Serves: 4Hands-on: 10 minutesTotal: 40 minutesDifficulty: Easy

Serves: 4


  • 1 lb. raw tiny bay scallops
  • 2 scallions, minced
  • 1 small green chili, seeded and minced
  • 2 Tbsp. minced red onion
  • 1⁄4 cup fresh lime juice
  • 1 tsp. salt
  • 1 tsp. chopped cilantro


  • Rinse scallops in cold water and pat dry in a paper towel.
  • Mix all ingredients except cilantro in a nonreactive bowl. Cover and refrigerate for at least 30 minutes but no more than 3 hours.
  • Just before serving, sprinkle with cilantro.