Bay Scallop Ceviche

  • Level: Easy
  • Total: 20 min (plus 6- to 8-hour chilling time)
  • Active: 20 min
  • Yield: 6 to 8 servings
Save Recipe


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.

Bay Scallop Ceviche

Taylor Bay Scallop Ceviche

Bay Scallop and Grapefruit Ceviche with Avocado and Radish

Scallop Ceviche

Scallop Ceviche

Scallop Ceviche

Scallop Ceviche

Scallop Ceviche