Recipe Notes

Pro Tips for the Best Ceviche Recipe

1.  Start with the best scallops you can find and make sure to tell the monger that you are using it raw.
2. Keep the scallops cold at all times! From the moment you buy them to the moment you serve them, cold storage matters. Don't let the seafood sit around on the counter while you prepare everything else.
3. Dry the scallops really well because wet scallops dilute the citrus and leave you with a weaker, watery marinade.
4. Cut the scallop ceviche ingredients evenly to make sure you can taste every ingredient in every bite!
5. Don't drown the scallops in citrus! It's tempting but you need to remember to use enough citrus to coat the seafood well without turning the dish into a bowl of sour juice.
6. Marinate for 15 minutes, toss and check every minutes. The acid continues changing the texture of the scallops. Too long and the delicate flesh can become firm, chalky, or mushy rather than tender.
7. Serve it cold and fresh. All ceviches are best served shortly after the scallops reach the texture you're looking for.

Variations of Scallop Ceviche To Try

• Peruvian Style Scallop Ceviche: Use ají amarillo, red onion, cilantro, lime, and a little leche de tigre for a more distinctly Peruvian inspired version.
• Mexican Scallop Ceviche: Add jalapeño or serrano, cilantro, lime, tomato, and avocado.
• Scallop Ceviche with Mango: Fold in small cubes of ripe mango for a sweet contrast to the lime, chile, and naturally sweet scallops.
• Scallop Ceviche with Cucumber: Finely diced cucumber adds coolness and crunch while keeping the dish light and refreshing.
• Scallop and Shrimp Ceviche: Combine scallops with cooked, chilled shrimp for a mixed seafood ceviche with contrasting textures.
• Scallop Ceviche with Grapefruit: Replace some of the orange or lemon with fresh grapefruit for a slightly bitter, sophisticated citrus flavor.
• Scallop Ceviche with Coconut: Add a small amount of coconut milk to the citrus marinade for a richer, tropical variation. Keep the coconut subtle so it doesn't overwhelm the scallops.
• Spicy Scallop Ceviche: Use serrano, habanero, or another fresh chile when you want more heat. Add the chile gradually because the scallops have a delicate flavor.
• Mild Scallop Ceviche: For a less spicy version, remove the seeds and membranes from the chile or leave it out entirely. Use extra cilantro, cucumber, or avocado for flavor instead.
• Scallop Ceviche Tostadas: Spoon the finished ceviche over crisp tostadas and top with avocado, cilantro, and a little extra chile for an easy appetizer.
• Scallop Ceviche Lettuce Cups: Serve the ceviche in chilled butter lettuce or romaine leaves for a crisp, lighter presentation.
• Scallop Ceviche with Corn: Add fresh corn kernels or serve the ceviche alongside boiled corn (here's the fool proof guide on how to boil corn) for sweetness and texture.

How Long Should Scallops Marinate for Ceviche?

The time depends on:

• The size of the scallop pieces
• How thinly they are sliced
• The amount and strength of citrus
• The temperature
• The texture you prefer

Some recipes use short marination times, while others call for several hours. For example, the James Beard Foundation's scallop ceviche uses a relatively short citrus marination, while others use several hours. If you're making this small serving for 4, we felt that 30 minutes was the perfect time.

How does Citrus Affect The Scallops

Ceviche is often described as seafood being cured or cooked in citrus, that's because the acidic environment changes the structure of proteins at the surface of the seafood. So you'll end up with seafood that's more opaque and firm.

How to Make Scallop Ceviche Less Sour

If your ceviche tastes too sour or acidic, here's how to fix it:

• Add a little more orange juice.
• Add more scallops if you have them.
• Add a little olive oil.
• Increase the fresh vegetables and herbs.
• Adjust the salt.

Why is my scallop ceviche watery?

The scallops may not have been dried thoroughly, or too much citrus juice was used. Drain some of the excess liquid just before serving and add fresh herbs, onion, and scallops if necessary.

What if my scallops are rubbery?

They may have been marinated too long or cut too thinly. The acid continues changing the texture, so scallop ceviche should not be treated like a dish that improves indefinitely in the refrigerator.

Why are my scallops still translucent?

The pieces may be too thick, or they may not have been exposed evenly to the citrus. Toss gently to ensure all surfaces are coated.

What if the scallops turn mushy?

They were likely exposed to acid for too long. For your next batch, use larger pieces and a shorter marination period.

Why does my ceviche taste fishy?

Fresh scallops should have a clean, mild ocean aroma rather than a strong unpleasant fishy smell. Strong fishy ordors are a reason not to use that particular seafood! Always start with clean ocean smelling fish.

Can You Make Scallop Ceviche Ahead?

The individual ingredients can be prepared ahead, but the finished ceviche is best assembled close to serving. Avoid preparing the completed ceviche far in advance because the citrus will continue changing the scallop texture.

How to Store Scallop Ceviche

• Keep ceviche refrigerated when you prepare it, marinate and serve it right away.
• We don't recommend any long term storage in the fridge, and we absolutely don't recommend room temperature storage.

Can You Freeze Scallop Ceviche?

No. We don't recommend freezing finished scallop ceviche. Freezing and thawing can damage the delicate texture of the scallops and vegetables, and it isn't a good way to extend the safe storage period of an already prepared raw seafood dish.

Is Scallop Ceviche Safe?

This is one of the most important questions about raw seafood recipes. Scallop ceviche is made using raw, citrus cured seafood. Citrus changes the texture of the scallops, but it does not reliably eliminate all pathogens or toxins that may be present in raw seafood.

Use scallops from a reputable supplier and follow safe seafood handling practices. Keep the seafood cold, prevent cross contamination, and serve it right away

ANYONE at higher risk from food borne illness, including pregnant women, young children, older adults, and people with weakened immune systems should avoid raw seafood at all times.

Cooked Scallop Ceviche

If you're one of those people and truly crave a ceviche, then make it using cooked seafood. It's JUST as GOOD! Try our Shrimp Ceviche and viral Octopus Ceviche!

Cook the scallops using this Scallops guide or use Broiled Scallops or Air Fryer Scallops. Now diced the cooled and cooked scallops and add it to the remaining ingredients, toss, marinade for 15 minutes so the flavors can infuse and enjoy safely!

Does lime juice really cook scallops?

No! Definitely not in the same way heat cooks them. The acid changes the proteins and makes the scallops opaque and firmer, but acid marination is not equivalent to heat cooking for food safety purposes.

Why is my scallop ceviche rubbery?

Over marinating is a common reason. The longer scallops remain exposed to acid, the more their texture changes. Very thin slices can become firm especially quickly.

Why is my scallop ceviche too sour?

There may be too much citrus relative to the scallops. Balance it with additional seafood, vegetables, orange juice, herbs, and seasoning.

What vegetables go well with scallop ceviche?

Red onion, cucumber, tomato, avocado, celery, and peppers all work well. Choose vegetables that provide freshness and crunch without overpowering the delicate scallops.

What should I serve with scallop ceviche?

Tostadas, tortilla chips, plantain chips, avocado, cucumber, corn, lettuce, and sweet potato are excellent choices.

Can I make scallop ceviche the night before?

It is better to prepare the components ahead and assemble the ceviche closer to serving. Leaving scallops in citrus overnight can significantly alter their texture.

How do you know when scallop ceviche is ready?

The exterior of the scallops should become more opaque and firmer while the interior remains pleasantly tender. Texture is a useful culinary cue, but it should never be treated as proof that raw seafood has become microbiologically safe.

Can you eat scallop ceviche while pregnant?

Raw or undercooked shellfish is generally avoided during pregnancy because of food borne illness risk. Choose thoroughly cooked scallops instead and follow current medical or public-health guidance.

Can children eat scallop ceviche?

Because ceviche contains raw or undercooked seafood, it is not an appropriate choice for young children. A cooked scallop preparation is the safer optio