Bay Scallop Ceviche

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  • Level: Easy
  • Total: 1 hr 25 min (includes marinating time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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3/4 pound bay scallops (or sea scallops, cut in quarters), muscles removed

3/4 cup freshly squeezed lime juice, divided (5 limes)

Kosher salt and freshly ground black pepper

1 cup (1/2 to 3/4-inch diced) hothouse cucumber, unpeeled and seeded

1/2 cup halved and thinly sliced shallots (2 shallots)

3 tablespoons diagonally sliced scallions, white and green parts

1/2 Hass avocado, 3/4-inch diced

1/2 cup Holland red bell pepper, 1/2 to 3/4-inch diced

1/4 cup roughly chopped fresh parsley

1 1/2 tablespoons minced jalapeno pepper

1 1/2 teaspoons minced garlic (2 cloves)

Good olive oil

1/4 teaspoon Sriracha

Bibb lettuce leaves, for serving


  1. In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
  2. In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
  3. When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.