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
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
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Awe thank you SO much for including me in this!! You are so kind. I love reading your recipes and your great blog posts.
Hope you are having a great summer so far.
Miss you!
oxox
Miss you, too! I hope I make it back to NYC soon.
I have never had a scallop, it’s so sad. I wonder if I would like them? the flavors you used in your recipe sound amazing and I think it’s a great recipe to try scallops for the first time. You inspired me, I’m going to try them this weekend.
I much prefer shellfish to other fish, unless we’re talking sushi. I could eat that every day.
I love ceviche, I’ve never made it with scallops, but this version looks perfect. I love the oranges and avocados, so beautiful.
Oh I’ll eat sushi every day as well. It’s weird… I’m SO not into cooked salmon or tuna but raw with some soy and wasabi? Nom nom nom.
Scallops and avocado and citrus… this sounds SO GOOD!
Beautiful ceviche and I love your new Savory Simple logo!
This is a beautiful combination !
Thank you for sharing, it has given me a lot of inspiration
I love shellfish too and this is a gorgeous way to serve it up to make the most of the flavour! I wish we had a bit of humidity here-it’s cold! :P But of course you always want the opposite!
Gorgeous!! I have never had or made Ceviche, but this look so good!
Such a great summer recipe!! I could eat shellfish everyday too – it’s one of the things I miss about growing up in Malaysia. xx
Jen,
After moving to the midwest I can tell you I am not missing the humidity. We’ve got it here, but not ‘slap you in the face when you leave an air-conditioned building’ humidity like I used to experience.
I don’t eat enough seafood, but I’d love to eat this–it looks very fresh, very light, and very appealing for a summer dish.
Thanks!
This looks so light and refreshing – perfect for the summer heat!
So fresh with a handful of ingredients. Terrific recipe.
This looks amazing!