# Scallop Ceviche with Lime Chili and Avocado > 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. Canonical URL: https://www.topshelf.recipes/recipes/scallop-ceviche-lime-chili-avocado ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 25, 2026 Last Updated: September 3, 2026 ## About This Recipe 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. ## Recipe Information - Prep Time: 20 minutes - Total Time: 20 minutes - Servings: 4 - Difficulty: Medium - Category: Salads ## Ingredients ### Prepare and inspect the scallops - 1 lb Fresh bay scallops, trimmed and patted dry ### Make the lime-chili marinade - 3/4 cup Fresh lime juice (about 6–8 limes) - 1 tsp Kosher salt and freshly ground black pepper ### Add aromatics and herb - 1/3 cup Red onion, very thinly sliced - 1 piece Serrano (or jalapeño) chile, seeded and finely chopped - 1/4 cup Fresh cilantro, chopped ### Fold in avocado and oil - 1 medium Ripe avocado, diced - 2 tbsp Extra-virgin olive oil ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. 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. ## Nutrition Estimated nutrition per serving (4 oz scallop): - Calories: 469 kcal - Protein: 9.3 g - Carbohydrates: 98.7 g - Fat: 16.5 g - Saturated Fat: 3.5 g - Trans Fat: 0 g - Fiber: 31 g - Sugar: 0.8 g - Added Sugars: 0 g - Cholesterol: 0 mg - Sodium: 28 mg - Potassium: 816 mg - Calcium: 955 mg - Iron: 48.6 mg - Vitamin D: 0 mcg ## Tips ### 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 and 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. ## Notes 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. ### Storage and 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. ### Serving Suggestions 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. ## Related Recipes and Guides - [Watermelon Feta Mint Salad with Lime and Chili Flakes](https://www.topshelf.recipes/recipes/watermelon-feta-mint-salad-lime-chili-flakes) - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle](https://www.topshelf.recipes/recipes/honey-garlic-chicken-thigh-farro-bowls-tahini-drizzle) - [Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette](https://www.topshelf.recipes/recipes/mango-avocado-tilapia-salad-bowl-lime-vinaigrette) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)