Scallop Ceviche with Lime Chili and Avocado

Name: Scallop Ceviche with Lime Chili and Avocado
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb Fresh bay scallops, trimmed and patted dry; 0.75 cup Fresh lime juice (about 6–8 limes); 0.33 cup Red onion, very thinly sliced; 1 piece Serrano (or jalapeño) chile, seeded and finely chopped; 1 medium Ripe avocado, diced; 0.25 cup Fresh cilantro, chopped; 2 tbsp Extra-virgin olive oil; 1 tsp Kosher salt and freshly ground black pepper

Bright, citrusy scallop ceviche dressed with lime, chili and ripe avocado for a refreshing starter or light main. The recipe uses a short citrus marinade to gently 'cook' sweet bay scallops and includes safe-prep tips so you can enjoy raw-marinated seafood confidently.

0.0(0 reviews)

Prep: 20m · Cook: 0m · Total20 mins

DifficultyMedium

Serves4

AuthorJake

Scallop Ceviche with Lime Chili and Avocado

Jake's note

"This ceviche shines at summer gatherings and makes a lovely, elegant starter for dinner parties. Home cooks will love how quickly the flavors come together and how versatile the dish is—serve it on tostadas, lettuce cups, or alongside plantain chips."

Scallop Ceviche with Lime Chili and Avocado

Ceviche is often thought of as a summer shorthand—bright, immediate, and utterly refreshing—and this scallop ceviche with lime, chili, and avocado embodies that impulse with a slightly more delicate architecture. Bay scallops are naturally sweet and slightly briny; when sliced thin and bathed briefly in fresh lime juice they become tender and opaque while retaining a silkiness that contrasts beautifully with crunchy red onion, the creamy density of avocado, and a flash of serrano heat. The olive oil rounds the edges and carries aromatics across the palate, making this an ideal starter for a warm evening or a light main when paired with a few starches.

What makes this version work is restraint: a short, purposeful citrus cure, modest salt to season the fruit of the sea, and careful handling of avocado so the dish stays visually striking and texturally nuanced. If you’re a home cook who enjoys seafood-forward dishes but worries about safety, the recipe includes sensible precautions—buy the freshest product you can find, or follow freezing guidance—and simple swaps for a partially cooked approach. It’s for people who want something bright and impressive that comes together in under 30 minutes without fuss.

Plan your timing

Enter your target meal time:

6:37 pm–6:40 pm→Prepare and inspect the scallops

6:40 pm–6:43 pm→Make the lime-chili marinade

6:43 pm–6:46 pm→Add aromatics and herb

6:46 pm–6:49 pm→Fold in avocado and oil

6:49 pm–6:52 pm→Plate and garnish

6:52 pm–6:55 pm→Storage and safety tips

Ingredients

Yield

Instructions

Prepare and inspect the scallops

Work with very fresh scallops kept cold. Pat scallops dry, trim any connective tissue, and slice them into 1/4-inch rounds or bite-sized pieces so the citrus can penetrate evenly. If you have any concern about raw seafood safety, buy sashimi-grade scallops or freeze scallops at -20°C (-4°F) for 7 days (or follow your local food-safety guidance) before thawing and using.

For this step

1 lbFresh bay scallops, trimmed and patted dry

Make the lime-chili marinade

In a nonreactive bowl, whisk together the fresh lime juice and kosher salt and a few grinds of black pepper until salt dissolves. Pour the lime mixture over the scallops, toss gently to coat, cover, and refrigerate for 12–20 minutes—the acid will turn the scallops opaque and firm but should not over-marinate or they become tough.

For this step

0.75 cupFresh lime juice (about 6–8 limes)
1 tspKosher salt and freshly ground black pepper

Add aromatics and herb

After the scallops have marinated, add the thinly sliced red onion, chopped serrano chile (taste first and add gradually), and chopped cilantro to the bowl. Toss gently to combine and let sit 2–3 minutes so the flavors marry; the onion will soften slightly from the residual acidity.

For this step

0.38 cupRed onion, very thinly sliced
1 pieceSerrano (or jalapeño) chile, seeded and finely chopped
0.25 cupFresh cilantro, chopped

Fold in avocado and oil

Just before serving, add the diced avocado and drizzle the extra-virgin olive oil over the ceviche. Gently fold together so the avocado holds its shape and does not become mushy, then taste and adjust seasoning with a pinch more salt or a squeeze of lime if needed.

For this step

1 mediumRipe avocado, diced
2 tbspExtra-virgin olive oil

Plate and garnish

Spoon the ceviche into chilled bowls or onto tostadas; garnish with a few cilantro leaves, a thin lime wheel or zest, and an extra drizzle of olive oil if desired. Serve immediately chilled with tortilla chips, plantain chips, or butter lettuce cups for a light presentation.

Storage and safety tips

Keep any leftovers refrigerated and consume within 24 hours—acid does not sterilize seafood indefinitely. If you prefer cooked scallops, briefly sear whole scallops (30–45 seconds per side) in a very hot pan before marinating for a partially cooked alternative.

Tips from the kitchen

Choose the right scallops

Opt for bay or small dry scallops when possible—dry-packed scallops have not been treated with phosphates and give a cleaner texture and better citrus penetration.

Pat scallops thoroughly

Remove surface moisture before slicing so the lime juice contacts fresh flesh and the marinade isn’t diluted, which keeps flavors bright and shortens marination time.

Control marination time

Stick to 12–20 minutes—too little leaves raw flesh, too long makes scallops rubbery; check opacity at the thickest piece to judge doneness.

Taste the chile first

Serrano and jalapeño heat varies widely—sample a small bit before adding and add gradually to avoid overpowering the scallops and avocado.

Keep everything chilled

Work with cold scallops and marinate in the refrigerator to minimize bacterial risk and preserve the scallops’ firm, fresh texture.

Fold avocado gently

Add avocado last and use a wide spatula to fold just until combined so the cubes keep their shape and the ceviche remains visually appealing.

Variations & substitutions

Partially cooked scallops

Quick-sear whole scallops 30–45 seconds per side in a very hot pan, then slice and proceed with the same lime marinade for a more forgiving texture and added caramel notes.

Citrus medley

Replace half the lime with equal parts grapefruit or orange juice for floral sweetness and complexity—balance with a touch more salt to amplify the fruit.

Aji amarillo twist

Swap serrano for aji amarillo paste or fresh aji for a Peruvian-style profile; the fruity heat pairs particularly well with avocado and cilantro.

Vegan jackfruit ceviche

Use young canned jackfruit, shredded and blanched briefly, in place of scallops and increase lime to help the jackfruit soften and absorb flavor for a plant-based version.

Storage & make-ahead

Ceviche is best eaten the day it’s made because the acid continues to change the scallops’ texture and avocado discolors. Store leftovers in an airtight container in the refrigerator and consume within 24 hours; if making ahead, keep avocado separate and fold in just before serving. Do not freeze prepared ceviche.

What to serve with it

Serve chilled in shallow bowls with crunchy vessels like toasted corn tostadas, plantain chips, or butter lettuce leaves for a light bite. Pair with a crisp dry white wine (Albariño or Sauvignon Blanc), a bright Mexican lager, or a citrusy gin and tonic to complement the tangy lime and saline scallops.

Frequently asked questions

How can I be sure the scallops are safe to eat raw-marinated?

Buy from a reputable fishmonger and ask for scallops labeled sushi- or sashimi-grade if available; alternatively freeze at -20°C (-4°F) for seven days per some food-safety guidelines to reduce parasite risk, and always keep seafood well chilled until use.

Can I use frozen scallops directly from the freezer?

Thaw frozen scallops fully in the refrigerator and pat them dry before slicing; do not use scallops that were previously thawed and refrozen, and be mindful that wet-packed scallops may not marinate as cleanly.

What if I over-marinate and the scallops become tough?

If your scallops are firmed too much, briefly toss them with a little olive oil and additional diced avocado to add moisture, but note texture changes are irreversible—reduce marinating time next time.

Can I substitute lime with lemon or vinegar?

You can use lemon, but lime has a brighter, more floral acidity that complements scallops; vinegar will be more assertive—use sparingly and balance with a touch of sweetness if chosen.

Why add olive oil to ceviche?

A finishing drizzle of good extra-virgin olive oil softens the citrus edge, adds a silky mouthfeel, and helps carry the aromatics; add it last so it doesn’t get lost in the marinade.

How do I prevent the avocado from browning?

Use a ripe-but-firm avocado and add it right before serving; if storing, coat avocado pieces lightly with lime juice and keep them in an airtight container separated from the scallops until serving.

About the author

Jake

Hello, I'm Jake. I started this recipe site with the idea that I hated recipe websites that overwhelm you with long stories and ads just to see plain content that's not helpful. My goal is to provide you with quality recipes, simple ideas and a fun cooking experience. There's lots of fun things to cook, and I think as you browse the site you'll find that TopShelf.Recipes is the place for quality recipes on the web.

See all recipes by Jake →

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Ingredients

4 servings

Step 1: Prepare and inspect the scallops

Fresh bay scallops, trimmed and patted dry1 lb

Step 2: Make the lime-chili marinade

Fresh lime juice (about 6–8 limes)0.75 cup
Kosher salt and freshly ground black pepper1 tsp

Step 3: Add aromatics and herb

Red onion, very thinly sliced0.38 cup
Serrano (or jalapeño) chile, seeded and finely chopped1 piece
Fresh cilantro, chopped0.25 cup

Step 4: Fold in avocado and oil

Ripe avocado, diced1 medium
Extra-virgin olive oil2 tbsp

Nutrition Facts

Per serving: 4 oz scallop

Calories476

Total Fat16.5g

Saturated Fat3.5g

Trans Fat0g

Polyunsaturated Fat6.9g

Monounsaturated Fat3.3g

Total Carbohydrates99.4g

Dietary Fiber30.8g

Total Sugars0.1g

Protein9.1g

Nutrition values are estimated from USDA ingredient data and may vary based on preparation, brands, and portion sizes. Values are provided for informational purposes only.

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