Scallop Ceviche Delight

This refreshing dish combines tender scallops with zesty citrus and fresh herbs for a light, flavorful bite perfect for warm days. It's quick to prepare and sure to impress your guests with its vibrant taste and texture.

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TIME21 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

½ pound fresh scallops, diced 2 clementines - peeled, segmented, and diced 1 Roma tomato, diced ½ small red onion 2 scallions, sliced ½ lemon, juiced ½ lime, juiced 1 clove garlic, minced 1 tablespoon chopped cilantro, or to taste (Optional) ½ teaspoon olive oil sea salt to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by mixing the scallops with the clementines, chopped tomato, red onion, and scallions in a big bowl. Then, squeeze in the lemon and lime juice, add the minced garlic and chopped cilantro, and drizzle some olive oil over everything. Give it a good stir, season with a pinch of salt, and cover the bowl. Pop it in the fridge and let it sit for about two hours so all the flavors get to know each other. Don’t forget to give it a gentle stir every now and then while it chills. When it’s all set, you’re ready to enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use the freshest scallops possible for the best texture and taste.
- Marinate the scallops in the citrus juice for at least 15 minutes to ensure they “cook” properly.
- Avoid over-marinating, as it can make the scallops tough and rubbery.

Why you’ll love it

This dish is fresh, light, and full of bright flavors. The natural sweetness of the scallops pairs perfectly with the tangy citrus marinade. It’s a great way to enjoy seafood without cooking, making it quick and easy to prepare.

Serving ideas

Serve chilled on a bed of crisp lettuce or with thin slices of avocado. Add some crunchy tortilla chips or a side of fresh mango salsa to complement the flavors. It also pairs well with a light, crisp white wine.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator and consume within 24 hours. The scallops will continue to marinate and can become too firm if left too long. Avoid freezing, as it can affect the texture.