Citrus Scallop Ceviche Recipe with Lime and Fresh Herbs

With citrus-cured scallops, fresh red bell pepper, jalapeño and diced avocado, this Scallop Ceviche is light, bright and elegant. It takes about 15 minutes of active prep and roughly an hour to marinate while the citrus juices do the work of “cooking” the scallops. It’s an easy, impressive appetizer for entertaining or a refreshing starter for a relaxed meal.

When I host, ceviche is one of my top choices because it looks special yet requires very little hands-on time. After a short prep, the citrus juices turn the scallops opaque and tender while I finish other parts of the meal.

“This ceviche was super easy to make and it was delicious! The scallops gave it an elevated flavor and I will make this again.”

Alicia Moisa-Duran

Why This Recipe Works

• Three citrus juices: A mix of lemon, lime and orange balances tang and sweetness better than lime alone.
• 60-minute cure: One hour is long enough for diced scallops to turn opaque and firm without becoming rubbery.
• Uniform dice: Cutting scallops and vegetables into consistent 1/4 to 1/2-inch pieces creates balanced bites.
• Shallots instead of raw red onion: Shallots bring a milder, sweeter note that complements scallops.

Scallop Ceviche Ingredients

• Bay scallops or sea scallops: Use “dry” scallops (not treated with phosphates). Remove the side muscle if present, then dice into 1/4–1/2-inch pieces.
• Red bell pepper: For color and sweetness. Yellow or orange are fine; avoid green for its stronger flavor.
• Fresh citrus: Choose firm, heavy lemons, limes and an orange for juicy juice. Grapefruit can substitute for orange if preferred.
• Heat: Jalapeño or serrano, seeded and minced to control spice.
• Shallot: Finely chopped for a mild onion flavor.
• Cilantro: Finely chopped, folded in at the end.
• Avocado: Dice and add right before serving to keep it fresh and not brown.
• Salt and pepper: Kosher salt and freshly ground black pepper to taste.

How to Make Scallop Ceviche

Make the marinade: Combine the diced scallops, red bell pepper, chopped shallot and minced jalapeño in a medium bowl. Pour in the lemon, lime and orange juices and gently toss to coat.

Refrigerate to cure, then serve: Cover and chill for 1 hour. The scallops are cured when they turn opaque white. Just before serving, fold in the cilantro and the diced avocado, season with salt and pepper, and serve in chilled glasses or bowls. Offer crispy tortilla chips or thin crackers on the side for scooping.

Recipe Variations

• Different citrus: If you don’t have orange, grapefruit juice gives a pleasant bitter-sweet note. Lemon and lime alone also work.
• Adjust the heat: Start with half a jalapeño if you prefer milder spice, then add more after tasting.
• Make ahead: Dice vegetables and juice citrus a day in advance, store separately, and combine with the scallops one hour before serving for best texture.

FAQ