Fresh Scallop Ceviche
In this simple recipe for scallop ceviche, corn and cucumber add extra summery sweetness and crunch, along with red onion and cilantro to bump up the flavor. If you've never tried scallops raw, you've been missing out on something special! They have a beautiful, tender texture and mild, sweet, ocean-kissed flavor.
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What is Ceviche?
Ceviche is a classic dish from South America, considered the national dish of Peru, that's traditionally made with fresh fish, citrus juice, sliced red onion, and spicy peppers.
Instead of cooking the seafood with heat, ceviche uses acidic citrus juice like lime juice or lemon juice to transform the texture and flavor of raw seafood.
It's a bright, briny, and refreshing preparation that makes a perfect summer appetizer or light lunch.
In this ceviche recipe, fresh orange and lemon juice slightly "cook" the outside of the scallops by breaking down the proteins through a process called denaturation.
It turns the scallops opaque and firm, mimicking the texture of traditionally cooked seafood.
Is It Safe to Eat Raw Scallops?
When very fresh, properly sourced and stored, fresh sea scallops can be enjoyed raw with confidence. Look for bay scallops or larger diver scallops labeled as "sushi grade" or safe for raw consumption.
Always ask about the harvest date and source. Buying from a trusted fishmonger or seafood counter that prioritizes the freshest seafood is a must!
Keep your scallops cold at all times, store them on ice or in the coldest part of your fridge, and use them as soon as possible. Use a paper towel to blot away any excess moisture before prepping and do not let them sit in a pool of water. Keeping them dry is key!
As with all raw fish preparations, freshness is key. When in doubt, opt for a cooked scallop recipe like the ones below.
For more fresh scallop recipes, try my crispy panko fried scallops, these buttery pan seared scallops or sweet and salty grilled scallops and prosciutto.
Why This Recipe Works
- The citrus marinade gently "cooks" the scallops for a silky, tender bite.
- Sweet corn and crisp cucumber provide fresh summer crunch.
- Jalapeño adds a little heat to balance the sweetness - just the right amount!
- Comes together in minutes and makes a show-stopping starter.
Ingredient Notes
Fresh scallops - Look for the freshest possible scallops labeled "dry" rather than "wet." Wet scallops have been treated with a chemical solution and should be avoided for this recipe. They should smell clean like the ocean.
Lemon juice and orange juice - These citrus juices add bright acidity that helps transform the texture of the scallops while enhancing flavor. Use freshly squeezed juices, not bottled, for best results.
Corn - Fresh corn on the cob gives the sweetest flavor and a delightful crunch.
Cucumber - Adds coolness and extra crunch. English cucumbers or Persian cucumbers work best.
Jalapeño - Provides subtle heat, but you can use serrano peppers, fresno pepper or habanero for more kick.
Red onion - Sharp and tangy, it brings balance to the dish. You can also substitute with thinly sliced red bell pepper or yellow bell pepper for sweetness and color.
Cilantro - Essential for traditional ceviche flavor. Use lots of fresh cilantro for best results.
Vegetable oil - A neutral splash of oil helps bring the dressing together and mellow the acidity. A bit of olive oil doesn't hurt either.
Salt - A pinch of salt is essential to bring all the flavors into focus.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Medium-large pot
- Sharp knife
- Cutting board
- Mixing bowls
- Citrus juicer
- Slotted spoon
- Measuring spoons
Step by Step Instructions
- Bring a medium-large pot of water up to a boil. Drop in the corn and cook for about 3 minutes.
- Allow the corn to cool, then remove the kernels from the cob and place in a bowl. To that, add the cucumber, jalapeño, red onion and cilantro.
Pro Tip: Use a sharp knife to carefully slice the kernels from the cob by standing it up in a large bowl to catch them all.
- In another bowl, combine the lemon juice, orange juice, salt and vegetable oil, and set aside.
- Rinse the scallops of any sand or grit, and remove the tough side muscle.
- Cut the scallops into ½-inch pieces and add to the bowl with the vegetables.
Pro Tip: Pat scallops dry with a paper towel to avoid watering down the marinade.
- Pour the dressing over, mix well, and let sit for as little as 10 minutes or up to 30 minutes.
- Serve immediately with crispy tortilla chips.
Tips for Success
- Don't let the scallops sit in the citrus for more than 30 minutes or they'll turn rubbery.
- Use only dry-packed, fresh seafood labeled for raw consumption.
- Chill your serving bowl and plates n advance to help keep the ceviche cold.
- If prepping ahead, chop all the remaining ingredients and juice the citrus, but wait to combine until just before serving.
Variations
- Serve with plantain or cassava chips instead of tortilla.
- Add chilled, cooked sweet potatoes for a nod to the classic Peruvian dish.
- Swap scallops for sushi-grade white fish, sea bass, tuna or make shrimp ceviche.
- Add diced bell peppers for more color and crunch.
- Skip the sliced hot peppers and add a dash of your favorite hot sauce.
- Add diced avocado for creaminess and to balance the acidity.
Serving Suggestions
This easy recipe is best served immediately, slightly chilled or at room temp. Scoop it up with crispy tortilla chips, plantain chips, or yuca chips.
It pairs beautifully with spicy sauces like this tangy jalapeño hot sauce, crunchy nibbles like roasted crispy chickpeas and creamy sides like chipotle guacamole. Serve it solo as a light starter or make it part of a full spread for your next gathering.
Storage tips
This dish is best enjoyed fresh and should not be stored beyond the next day. If you must store it, keep it tightly covered in the refrigerator for up to 24 hours. Be aware that the scallops will continue to cure in the citrus juice, so the texture will change over time.
Avoid freezing, and do not leave at room temperature for more than an hour.
FAQs
Yes, but make sure they are labeled as sushi grade and defrost them properly in the refrigerator. Pat dry with a paper towel before using to remove any excess moisture.
They should smell like the sea, clean, not fishy. Buy from reputable sources and ask for harvest dates or whether they are safe for raw consumption.
"Wet" scallops have been treated with chemical phosphates and often hold onto water. "Dry" scallops are untreated and much better for raw preparations like this.
Fresh-squeezed lemon juice, orange juice and lime juice are essential for the best flavor and proper curing. Avoid bottled juice.
You can omit it or swap in fresh parsley or basil, but know that it will change the traditional ceviche flavor profile.
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Scallop Ceviche with Corn and Cucumber
Ingredients
- 2 ears sweet white corn shucked
- 1 medium cucumber peeled, seeded and cut into a ¼-1/2 inch dice
- 1 jalapeño minced, remove seeds for less heat
- ¼ cup red onion minced
- ¼ cup fresh cilantro minced, plus whole leaves for garnish
- ¼ cup freshly squeezed lemon juice about 3-4 lemons
- ½ cup freshly squeezed orange juice
- 1 teaspoon salt
- 1 tablespoon vegetable oil
- 1 lb dry sea scallops very fresh
- Tortilla chips for serving
Instructions
- Bring a medium-large pot of water to a boil. Add the corn and cook for about 3 minutes. Remove and let cool completely. Once cooled, cut the kernels off the cobs and transfer them to a large bowl.
- Add the cucumber, jalapeño, red onion, and cilantro to the bowl with the corn. Set aside.
- In a separate small bowl, whisk together the lemon juice, orange juice, salt, and vegetable oil. Set aside.
- Rinse the scallops thoroughly to remove any sand or grit, then trim off the tough side muscles. Cut the scallops into ½-inch pieces.
- Add the scallops to the bowl with the vegetables. Pour the dressing over top and mix everything together until well combined. Let the mixture sit for at least 15 minutes up to 30 minutes, to allow the flavors to meld.
- Serve chilled and consume immediately for the best texture and flavor.
Notes
- Don't let the scallops sit in the citrus for more than 30 minutes or they'll turn rubbery.
- Use only dry-packed, fresh seafood labeled for raw consumption.
- Chill your serving bowl and plates n advance to help keep the ceviche cold.
- If prepping ahead, chop all the remaining ingredients and juice the citrus, but wait to combine until just before serving.
Hi,Coley- just made this and it’s amazing!
Can I swap out the scallops and use shrimp?
Thank You!
Sending Greetings for the Holidays 🙏
Beverly
Hey Bev! Yes absolutely, but I recommend boiling the shrimp first so they are fully cooked, just like in this recipe for shrimp ceviche. Hope that helps - let me know how it is!