Bay Scallop Seviche

Ceviche is what fish wants to be in the summer: cool, bright, herbaceous, and absolutely no stove involved. The acid in the citrus does the cooking through chemical denaturation, turning translucent raw scallops opaque and tender in just 2 hours.

Bay scallops are the right choice here. Their small size means they cure evenly and quickly, where larger sea scallops would need cutting into pieces and risk inconsistent texture. Buy the freshest you can afford and from a source you trust, since they’re consumed essentially raw.

Fresh-squeezed lime juice and orange juice is non-negotiable. Bottled juice is pasteurized and lacks the bright, almost floral acidity that makes ceviche sing. The orange juice in particular adds a touch of sweetness that softens the lime’s edge.

Cumin is the warm, smoky undertone that distinguishes this from typical Mexican ceviches. Stirred into the citrus before pouring over the scallops, it has time to bloom and infuse during the cure.

Mix in the tomatoes, sweet pepper, scallions, and a generous handful of cilantro only at the very end. Earlier and the vegetables wilt, the cilantro browns, and the texture goes soft.

Serve in martini glasses with tortilla chips for scooping or alongside avocado slices.

Pro Tips

• Use only the freshest scallops from a reliable seafood source. They should smell briny and clean, never fishy.
• Cut larger bay scallops in half if some are noticeably bigger than others. Uniform size means even curing.
• Don’t over-cure. Past 3 hours, the scallops turn rubbery and chalky, the same way overcooked seafood goes wrong on the stove.
• Drain off some of the citrus marinade before adding vegetables. Too much liquid waters down the final flavor.
• Serve in chilled bowls or glasses. Ceviche is its best self at refrigerator-cold.

Variations

• Add 1 diced ripe avocado just before serving for creamy richness.
• Substitute shrimp, white fish like halibut, or a mix for a different texture.
• Stir in 2 tablespoons of coconut milk for a Peruvian leche de tigre influence.