Scallop Ceviche with Lime Chili and Avocado

How to Make Scallop Ceviche with Lime Chili and Avocado

1. 1

   Step 1: 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
   
2. 2

   Step 2: 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

   • 3/4 cupFresh lime juice (about 6–8 limes)
   • 1 tspKosher salt and freshly ground black pepper
   
3. 3

   Step 3: 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

   • 1/3 cupRed onion, very thinly sliced
   • 1 pieceSerrano (or jalapeño) chile, seeded and finely chopped
   • 1/4 cupFresh cilantro, chopped
   
4. 4

   Step 4: 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
   
5. 5

   Step 5: 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.
   
6. 6

   Step 6: 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.
   

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.