Recipe courtesy of Guillermo Pernot

Scallop Ceviche

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

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