Scallop Ceviche

Fresh bay scallops “cook” entirely in citrus juice here, turning from translucent to opaque as the acid denatures the protein. The combination of both lime and lemon juice gives this ceviche more depth than lime alone, with the lemon rounding out the sharper citrus edge.

Marinating at room temperature first, then chilling, is a two-stage process worth following. The hour at room temp lets the acid penetrate the scallops faster. The hour in the fridge firms everything up and melds the flavors of the red pepper, onion, garlic, and fresh cilantro into the citrus bath.

Stripping the zest in long pieces and removing them before serving is a clever move. The zest infuses the marinade with concentrated citrus oil during the cure, but leaving it in would make the finished dish bitter. The fresh julienned lime zest garnish on top adds that citrus aroma back without the bitterness.

Pro Tips

• Use the freshest scallops you can find. Ceviche doesn’t cook with heat, so quality is everything. If the scallops smell like anything other than clean ocean, pass.
• Dice everything small and uniform. The red pepper, onion, and chile should be close to the same size as the bay scallops for a cohesive bite.
• Don’t over-marinate. More than two hours total and the scallops turn rubbery and chalky as the acid keeps working. Serve promptly after chilling.

Variations

• Add diced mango for a tropical-sweet contrast to the citrus and chile.
• Swap bay scallops for shrimp if scallops aren’t available. Dice the shrimp small and add 30 extra minutes to the room-temperature marinating time.