Bay Scallop Ceviche

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  • Level: Easy
  • Total: 20 min (plus 6- to 8-hour chilling time)
  • Active: 20 min
  • Yield: 6 to 8 servings
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1 pound bay scallops, cut into 1/2-inch pieces

1 1/2 cups fresh lime juice (from about 12 limes), plus more if needed

1/3 cup pitted green olives, quartered

1 large vine-ripe tomato, cored and finely chopped

1 white onion, finely chopped

1 small jalapeno pepper, seeded and minced

2 tablespoons fresh orange juice

1 tablespoon finely chopped fresh parsley

1 teaspoon sugar

1 teaspoon hot sauce

Kosher salt and freshly ground pepper

Tortilla chips, for serving


  1. Combine the scallops and lime juice in a large bowl, making sure the scallops are submerged (add more lime juice if necessary to cover). Cover with plastic wrap and refrigerate 6 to 8 hours.
  2. Combine the olives, tomato, onion, jalapeno, orange juice, 2 teaspoons parsley, the sugar, hot sauce and 2 teaspoons salt in a separate large bowl. Refrigerate 30 minutes.
  3. Drain the scallops, reserving 1/4 cup of the lime juice. Add the scallops and reserved lime juice to the olive mixture. Toss and season with pepper. Cover and refrigerate, at least 1 hour or overnight.
  4. Sprinkle the ceviche with the remaining 1 teaspoon parsley. Serve with tortilla chips.