This scallop ceviche is a light, summer dish that’s perfect as an appetizer or main course.
I used to say I loved seafood. However, over time I’ve realized that what I really love the most is shellfish.
I’m not overly fond of filleted fish but I could eat mussels, shrimp, lobster, crab, oysters, clams or scallops every day of the week without getting bored. Earlier this week I was at one of my favorite local markets, Wagshals, when I saw these huge, gorgeous diver scallops.
I immediately wanted to sear them but once I brought them home I realized I really didn’t want to heat up the kitchen by turning on the stove. It hasn’t been unbearably hot in DC this summer (yet) but it’s been insanely humid.
I tried to take a photo outside yesterday and my lens actually fogged up. So the new plan? Scallop ceviche.
This ceviche isn’t ground breaking or especially unique. But I love how fresh and light the flavors are. It’s perfect as an appetizer or main course.
You can even throw it in a corn tortilla and make scallop ceviche tacos. I didn’t add any salt to mine but you might want to add a bit for balance.
And feel free to swap out the citrus- this will be wonderful with lime segments or even grapefruit.
Scallop Ceviche with Orange and Avocado
- 1/2 pound fresh diver scallops, cut into 1/2 inch cubes
- 2 tablespoons fresh squeezed lime juice (approximately 1 lime)
- 2 tablespoons fresh squeezed orange juice (approximately 1/2 orange)
- 1 jalapeño or serrano pepper, diced
- 2 oranges, segmented
- 1 ripe but firm avocado, diced to the same size as the scallops
- 1 tablespoon fresh basil, sliced thin (chiffonade)
- 2 tablespoons shallot or red onion, diced
- Place the scallops in a small bowl. Add the lime and orange juice and stir. Cover and refrigerate for 5-6 hours, stirring every 20-30 minutes.
- Drain most of the excess liquid. Toss scallops with the peppers, avocado, basil and shallots.
- Season with salt if desired.
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