Recipe courtesy of Guillermo Pernot

Scallop Ceviche

  • Total: 26 hr 15 min
  • Prep: 26 hr
  • Cook: 15 min
  • Yield: 4 servings
Save Recipe


1 pound fresh scallops

1 cup fresh lime juice

1/2 cup fresh orange juice

3 tablespoons diced red onion

2 tablespoons diced serrano peppers

3 tablespoons diced cachucha peppers


2 tablespoons olive oil

1/2 pound tomatillos

1/2 pound Roma tomatoes

1 red onion

1 jalapeno pepper

1/2 cup lime juice

1 teaspoon truffle oil

1 bunch cilantro

Salt and pepper, to taste


  1. Place all the ingredients in a non- reactive container and keep cold in the refrigerator for 24 hours. Remove from the refrigerator and drain all the liquid and set aside.;
  2. Sauce: In a saute pan with tablespoon of oil, bring up to high heat and add the first 4 ingredients. Toss until they are blackened. Let cool and in a food processor, place all blackened vegetables and remaining ingredients and pulse to medium chop the vegetables. Toss well and chill. Fold scallops into mixture and serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Tomatillo Scallop Ceviche

Lobster and Scallop Ceviche

Lobster and Scallop Ceviche

Scallop Ceviche with Melon, Chili, and Mint

Scallop Skewers

Grilled Scallop Skewers on Jicama Salad

Ginger Scallops with Stir-Fried Broccoli Rabe

Seared Scallops with Pancetta over Avocado and Wasabi