Scallops Ceviche

A classic Latin American ceviche built around sea scallops instead of the usual white fish. The scallops get sliced into thirds (to maximize surface area while keeping each piece substantial), submerged in fresh lime juice, and left for exactly one hour. That acidic bath denatures the proteins and “cooks” the raw seafood without heat, producing a firmer, opaque texture that looks and tastes cooked but keeps the clean sweetness of raw scallop.

Timing is everything. One hour is the sweet spot. Less and the scallops are still slippery in the middle; more and the flesh turns tough and chalky. The moment they hit the right texture, drain off some of the lime juice and start building the rest of the salad around them.

Red bell pepper, sweet green chili, fresh tomato, chopped cilantro, minced garlic, seeded jalapeños (with seeds for heat), and a generous half cup of olive oil all get folded in together. The oil rounds out the sharp acidity of the lime and carries the aromatics through every bite. Serve immediately on tortilla chips, in cold glasses as a cocktail, or plated with avocado slices.

Chef Tips

• Use only fresh dry-packed sea scallops. Wet-packed scallops are soaked in a preservative that throws off the lime balance.
• Slice horizontally across the grain into medallions for the cleanest visual and texture.
• Don’t serve ceviche that’s been sitting longer than 2 to 3 hours. The acid keeps working and eventually turns the scallops chewy.
• Taste and salt last. Lime juice and chilies can cover salt’s role; adding too early risks oversalting.

Variations

• Add diced mango or pineapple for a tropical sweet-sour balance.
• Fold in sliced avocado just before serving for creaminess.
• Substitute shrimp, halibut, or sea bass for the scallops if preferred.