Tomatillo Scallop Ceviche

Ceviche lets you make the most out of a small amount of luxe, super-fresh scallops. We think of the char on the tomatillos as in important[ ingredient: it adds a slight smokiness and sweetness all its own. To step up the spice, slice some small red chiles into rounds, and toss them (seeds and all) with the ceviche before chilling.]

Total Time:
45 min
10 min
30 min
5 min

4 servings

  • 1 small shallot, thinly sliced
  • 8 ounces tomatillos, husked and halved
  • 1/4 cup packed fresh cilantro leaves and stems, plus 1/4 cup chopped leaves
  • 3 tablespoons fresh lime juice (about 3 limes)
  • 1 teaspoon kosher salt
  • 8 ounces small sea scallops, cut into thin rounds
  • Corn tortillas, optional
  • Preheat the broiler and line a baking sheet with foil. Soak the shallots in ice water for 5 minutes, then drain and set aside.

  • Put the tomatillos cut-side down on the baking sheet. Broil until soft and charred in spots, rotating the baking sheet as needed, 4 to 5 minutes. Let cool.

  • Transfer half of the tomatillos to a blender along with the 1/4 cup packed cilantro leaves and stems, lime juice and salt. Blend until smooth. Remove the skins from the remaining tomatillos and cut into small chunks.

  • Toss the tomatillo sauce, chopped tomatillos, scallops and drained shallots in a medium bowl. Cover and refrigerate until the scallops are opaque and firm, tossing a few times, at least 30 minutes and up to overnight.

  • Toss with the chopped cilantro before serving. Serve with corn tortillas, if using.

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    This recipe is featured in:

    Summer Produce Guide