Scallop ceviche is one of those dishes where a handful of really fresh ingredients can create the richest yet brightest dish. Sweet sushi grade large Hokkaido scallops are seasoned with fresh lime and lemon, red onion, chile, cilantro, and pineapple to balance the sharp citrus. They are then served as the BEST appetizer in minutes!<\/p>\n
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-9-680x880.jpg\"\/)
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-9-680x880.jpg\")
<\/p>\n
We\u2019ve had so many inspiring Peruvian ceviches over so many restaurants. And we\u2019ve made so many versions like this Octopus Ceviche<\/a>, Tuna Ceviche<\/a> or Shrimp Ceviche.<\/a> Scallops make particularly good ceviche because of their naturally sweet flavor and delicate texture.<\/p>\n Last week we got ourselves some fresh Hokkaido scallops and fell on scallop madness! It started wit some Scallop Pasta<\/a>,\u00a0Broiled Scallops<\/a> and we saved some for this scallop ceviche recipe.<\/p>\n What makes this dish super special is the balance, so citrus should be bright but not harsh, the onion should add crunch without overwhelming the tender sweet scallops. Adding chile should give you just enough heat, avocado for a creamy texture, bright cilantro and sweet pineapple to balance it all out.<\/p>\n Scallop ceviche is a seafood dish from Peru made with raw scallops that are marinated in an acidic mixture, usually citrus juice, along with ingredients such as onion, chile, herbs, and sometimes fruit or vegetables.<\/p>\n The acid changes the structure of proteins in the scallops, producing the opaque appearance and firmer texture associated with ceviche. But ceviche isn\u2019t simply seafood cooked in lime juice.<\/p>\n The process is different from heat cooking, and the citrus does not make potentially contaminated seafood automatically safe. That\u2019s why starting with properly handled and fresh scallops from a trustworthy source is so important.<\/p>\n So when you\u2019re making this dish, remember that ceviche is not cooked by heat. Citrus changes the proteins in the scallops, making them firmer and more opaque, but this is not equivalent to cooking seafood with heat and does not eliminate all food-safety risks.<\/p>\n For that reason, raw fish is not appropriate for everyone. Pregnant women, immunocompromised, older adults, or very young children should avoid raw or undercooked shellfish. When making ceviche, use seafood specifically sold by a reputable supplier for raw preparation and keep it properly refrigerated.<\/p>\n Now back to this recipe, the scallops are marinated, remain tender with a sweet and delicate texture. You don\u2019t want to keep it for too long soaking in the citrus because it turns firm, chalky, or mushy.<\/p>\n This is one of the most important parts of making scallop ceviche. Look for those factors:<\/p>\n The time depends on:<\/p>\n Some recipes use short marination times, while others call for several hours. For example, the James Beard Foundation\u2019s scallop ceviche uses a relatively short citrus marination, while others use several hours. If you\u2019re making this small serving for 4, we felt that 30 minutes was the perfect time.<\/p>\n Ceviche is often described as seafood being cured or cooked in citrus, that\u2019s because the acidic environment changes the structure of proteins at the surface of the seafood. So you\u2019ll end up with seafood that\u2019s more\u00a0opaque and firm.<\/p>\n If your ceviche tastes too sour or acidic, here\u2019s how to fix it:<\/p>\n The scallops may not have been dried thoroughly, or too much citrus juice was used. Drain some of the excess liquid just before serving and add fresh herbs, onion, and scallops if necessary.<\/p>\n They may have been marinated too long or cut too thinly. The acid continues changing the texture, so scallop ceviche should not be treated like a dish that improves indefinitely in the refrigerator.<\/p>\n The pieces may be too thick, or they may not have been exposed evenly to the citrus. Toss gently to ensure all surfaces are coated.<\/p>\n They were likely exposed to acid for too long. For your next batch, use larger pieces and a shorter marination period.<\/p>\n Fresh scallops should have a clean, mild ocean aroma rather than a strong unpleasant fishy smell. Strong fishy ordors are a reason not to use that particular seafood! Always start with clean ocean smelling fish.<\/p>\n The individual ingredients can be prepared ahead, but the finished ceviche is best assembled close to serving. Avoid preparing the completed ceviche far in advance because the citrus will continue changing the scallop texture.<\/p>\n No. We don\u2019t recommend freezing finished scallop ceviche. Freezing and thawing can damage the delicate texture of the scallops and vegetables, and it isn\u2019t a good way to extend the safe storage period of an already prepared raw seafood dish.<\/p>\n This is one of the most important questions about raw seafood recipes. Scallop ceviche is made using raw, citrus cured seafood. Citrus changes the texture of the scallops, but it does not reliably eliminate all pathogens or toxins that may be present in raw seafood.<\/p>\n Use scallops from a reputable supplier and follow safe seafood handling practices. Keep the seafood cold, prevent cross contamination, and serve it right away<\/p>\n ANYONE at higher risk from food borne illness, including pregnant women, young children, older adults, and people with weakened immune systems should avoid raw seafood at all times.<\/p>\n If you\u2019re one of those people and truly crave a ceviche, then make it using cooked seafood. It\u2019s JUST as GOOD! Try our\u00a0Shrimp Ceviche<\/a> and viral\u00a0Octopus Ceviche<\/a>!<\/p>\n Cook the scallops using this\u00a0Scallops<\/a> guide or use\u00a0Broiled Scallops<\/a> or\u00a0Air Fryer Scallops.\u00a0<\/a>Now diced the cooled and cooked scallops and add it to the remaining ingredients, toss, marinade for 15 minutes so the flavors can infuse and enjoy safely!<\/p>\n No! Definitely not in the same way heat cooks them. The acid changes the proteins and makes the scallops opaque and firmer, but acid marination is not equivalent to heat cooking for food safety purposes.<\/p>\n Over marinating is a common reason. The longer scallops remain exposed to acid, the more their texture changes. Very thin slices can become firm especially quickly.<\/p>\n There may be too much citrus relative to the scallops. Balance it with additional seafood, vegetables, orange juice, herbs, and seasoning.<\/p>\n Red onion, cucumber, tomato, avocado, celery, and peppers all work well. Choose vegetables that provide freshness and crunch without overpowering the delicate scallops.<\/p>\n Tostadas, tortilla chips, plantain chips, avocado, cucumber, corn, lettuce, and sweet potato are excellent choices.<\/p>\n It is better to prepare the components ahead and assemble the ceviche closer to serving. Leaving scallops in citrus overnight can significantly alter their texture.<\/p>\n The exterior of the scallops should become more opaque and firmer while the interior remains pleasantly tender. Texture is a useful culinary cue, but it should never be treated as proof that raw seafood has become microbiologically safe.<\/p>\n Raw or undercooked shellfish is generally avoided during pregnancy because of food borne illness risk. Choose thoroughly cooked scallops instead and follow current medical or public-health guidance.<\/p>\n Because ceviche contains raw or undercooked seafood, it is not an appropriate choice for young children. A cooked scallop preparation is the safer option.<\/p>\n Tuna Tartare<\/a> \n\t\tScallop ceviche is one of those dishes where a handful of really fresh ingredients can create the richest yet brightest dish. Sweet sushi grade large Hokkaido scallops are seasoned with fresh lime and lemon, red onion, chile, cilantro, and pineapple to balance the sharp citrus. They are then served as the BEST appetizer in minutes!\n\t<\/p>\n Prepare, clean and remove any side muscle form your scallops. the side muscle.<\/p>\n<\/li>\n Pat the scallops dry using clean paper towels to remove excess moisture. This is particularly important if the scallops have been frozen and thawed.<\/p>\n<\/li>\n Thinly slice or dice the scallops according to your taste. We prefer having all the ceviche similar in size.<\/p>\n<\/li>\n Prepare the other ingredients by finely dicing them, and juice the citrus.<\/p>\n<\/li>\n Add all the citrus juices, pineapple or orange juice if using, then add salt and olive oil. Mix well.<\/p>\n<\/li>\n Now add in your diced scallops in to the fragrant mixture, and toss. Do not aggressively stir the scallops since their texture is delicate.<\/p>\n<\/li>\n Refrigeration is KEY. You need to cover the bowl and place it in the fridge to maintain the safety of the raw seafood and tasty ceviche.<\/p>\n<\/li>\n The exact marinating time depends on the size of the scallop pieces and the acidity of the marinade. Thin slices will change texture faster than large chunks. Check on the mixture after 20-30 minutes and you should know when it’s ready.<\/p>\n<\/div>\n<\/li>\n Taste and adjust with salt, lime juice, pineapple or orange juice, extra chilies or cilantro.<\/p>\n<\/li>\n Serve with tortilla chips or on its own and enjoy!<\/p>\n<\/li>\n<\/ol><\/div>\n<\/p><\/div>\n The time depends on:<\/p>\n Some recipes use short marination times, while others call for several hours. For example, the James Beard Foundation’s scallop ceviche uses a relatively short citrus marination, while others use several hours. If you’re making this small serving for 4, we felt that 30 minutes was the perfect time.<\/p>\n Ceviche is often described as seafood being cured or cooked in citrus, that’s because the acidic environment changes the structure of proteins at the surface of the seafood. So you’ll end up with seafood that’s more\u00a0opaque and firm.<\/p>\n If your ceviche tastes too sour or acidic, here’s how to fix it:<\/p>\n The scallops may not have been dried thoroughly, or too much citrus juice was used. Drain some of the excess liquid just before serving and add fresh herbs, onion, and scallops if necessary.<\/p>\n They may have been marinated too long or cut too thinly. The acid continues changing the texture, so scallop ceviche should not be treated like a dish that improves indefinitely in the refrigerator.<\/p>\n The pieces may be too thick, or they may not have been exposed evenly to the citrus. Toss gently to ensure all surfaces are coated.<\/p>\n They were likely exposed to acid for too long. For your next batch, use larger pieces and a shorter marination period.<\/p>\n Fresh scallops should have a clean, mild ocean aroma rather than a strong unpleasant fishy smell. Strong fishy ordors are a reason not to use that particular seafood! Always start with clean ocean smelling fish.<\/p>\n The individual ingredients can be prepared ahead, but the finished ceviche is best assembled close to serving. Avoid preparing the completed ceviche far in advance because the citrus will continue changing the scallop texture.<\/p>\n No. We don’t recommend freezing finished scallop ceviche. Freezing and thawing can damage the delicate texture of the scallops and vegetables, and it isn’t a good way to extend the safe storage period of an already prepared raw seafood dish.<\/p>\n This is one of the most important questions about raw seafood recipes. Scallop ceviche is made using raw, citrus cured seafood. Citrus changes the texture of the scallops, but it does not reliably eliminate all pathogens or toxins that may be present in raw seafood.<\/p>\n Use scallops from a reputable supplier and follow safe seafood handling practices. Keep the seafood cold, prevent cross contamination, and serve it right away<\/p>\n ANYONE at higher risk from food borne illness, including pregnant women, young children, older adults, and people with weakened immune systems should avoid raw seafood at all times.<\/p>\n If you’re one of those people and truly crave a ceviche, then make it using cooked seafood. It’s JUST as GOOD! Try our\u00a0Shrimp Ceviche<\/a> and viral\u00a0Octopus Ceviche<\/a>!<\/p>\n Cook the scallops using this\u00a0Scallops<\/a> guide or use\u00a0Broiled Scallops<\/a> or\u00a0Air Fryer Scallops.\u00a0<\/a>Now diced the cooled and cooked scallops and add it to the remaining ingredients, toss, marinade for 15 minutes so the flavors can infuse and enjoy safely!<\/p>\n No! Definitely not in the same way heat cooks them. The acid changes the proteins and makes the scallops opaque and firmer, but acid marination is not equivalent to heat cooking for food safety purposes.<\/p>\n Over marinating is a common reason. The longer scallops remain exposed to acid, the more their texture changes. Very thin slices can become firm especially quickly.<\/p>\n There may be too much citrus relative to the scallops. Balance it with additional seafood, vegetables, orange juice, herbs, and seasoning.<\/p>\n Red onion, cucumber, tomato, avocado, celery, and peppers all work well. Choose vegetables that provide freshness and crunch without overpowering the delicate scallops.<\/p>\n Tostadas, tortilla chips, plantain chips, avocado, cucumber, corn, lettuce, and sweet potato are excellent choices.<\/p>\n It is better to prepare the components ahead and assemble the ceviche closer to serving. Leaving scallops in citrus overnight can significantly alter their texture.<\/p>\n The exterior of the scallops should become more opaque and firmer while the interior remains pleasantly tender. Texture is a useful culinary cue, but it should never be treated as proof that raw seafood has become microbiologically safe.<\/p>\n Raw or undercooked shellfish is generally avoided during pregnancy because of food borne illness risk. Choose thoroughly cooked scallops instead and follow current medical or public-health guidance.<\/p>\n Because ceviche contains raw or undercooked seafood, it is not an appropriate choice for young children. A cooked scallop preparation is the safer optio<\/p>\n<\/p><\/div>\n Nutrition Facts<\/p>\n Scallop Ceviche<\/p>\n \n\t\t\t\t\tAmount Per Serving\t\t\t\t\t\t<\/p>\n \n\t\tCalories<\/strong> 148<\/span> \n\t\t% Daily Value*<\/strong><\/span>\n\t<\/p>\n Fat<\/strong> 11g<\/span>17%<\/strong><\/span><\/p>\n Saturated Fat 2g<\/span>13%<\/strong><\/span><\/p>\n Trans Fat 0.003g<\/span><\/p>\n Polyunsaturated Fat 1g<\/span><\/p>\n Monounsaturated Fat 8g<\/span><\/p>\n Cholesterol<\/strong> 7mg<\/span>2%<\/strong><\/span><\/p>\n Sodium<\/strong> 704mg<\/span>31%<\/strong><\/span><\/p>\n Potassium<\/strong> 366mg<\/span>10%<\/strong><\/span><\/p>\n Carbohydrates<\/strong> 9g<\/span>3%<\/strong><\/span><\/p>\n Fiber 4g<\/span>17%<\/strong><\/span><\/p>\n Sugar 2g<\/span>2%<\/strong><\/span><\/p>\n Protein<\/strong> 5g<\/span>10%<\/strong><\/span><\/p>\nWhat Is Scallop Ceviche?<\/h2>\n
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-7-680x880.jpg\"\/)
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-7-680x880.jpg\")
<\/p>\nWhy You\u2019ll Love Scallop Ceviche<\/h2>\n
\n
Ingredients You\u2019ll Need<\/h2>\n
![\"Ingredients](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-1-680x880.jpg\")
<\/p>\n\n
How to Buy Scallops for Ceviche<\/h2>\n
\n
Fresh vs. Frozen Scallops<\/h2>\n
\n
How to Make Scallop Ceviche<\/h2>\n
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-2-680x880.jpg\")
<\/p>\n\n
![\"Fresh](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-3-680x880.jpg\")
<\/li>\n![\"Remaining](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-4-680x880.jpg\")
<\/li>\n![\"The](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-5-680x880.jpg\")
<\/li>\n![\"Ready](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-8-680x880.jpg\")
<\/li>\nPro Tips for the Best Ceviche Recipe<\/h2>\n
\n
Variations of Scallop Ceviche To Try<\/h2>\n
\n
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-10-680x880.jpg\")
<\/p>\nHow Long Should Scallops Marinate for Ceviche?<\/h2>\n
\n
How does Citrus Affect The Scallops<\/h2>\n
How to Make Scallop Ceviche Less Sour<\/h2>\n
\n
Why is my scallop ceviche watery?<\/h2>\n
What if my scallops are rubbery?<\/h2>\n
Why are my scallops still translucent?<\/h2>\n
What if the scallops turn mushy?<\/h2>\n
Why does my ceviche taste fishy?<\/h2>\n
Can You Make Scallop Ceviche Ahead?<\/h2>\n
How to Store Scallop Ceviche<\/h2>\n
\n
Can You Freeze Scallop Ceviche?<\/h2>\n
![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-6-680x880.jpg\")
<\/p>\nIs Scallop Ceviche Safe?<\/h2>\n
Cooked Scallop Ceviche<\/h2>\n
Does lime juice really cook scallops?<\/h2>\n
Why is my scallop ceviche rubbery?<\/h2>\n
Why is my scallop ceviche too sour?<\/h2>\n
What vegetables go well with scallop ceviche?<\/h2>\n
What should I serve with scallop ceviche?<\/h2>\n
Can I make scallop ceviche the night before?<\/h2>\n
How do you know when scallop ceviche is ready?<\/h2>\n
Can you eat scallop ceviche while pregnant?<\/h2>\n
Can children eat scallop ceviche?<\/h2>\n
Raw Seafood Recipes<\/h2>\n
Salmon Carpaccio<\/a>
Tuna Crudo<\/a>
Salmon Tartare<\/a>
Tuna Ceviche<\/a>
Sushi Cake<\/a>
Tuna Carpaccio<\/a>
Sushi Burrito<\/a>
Spicy Tuna Crispy Rice<\/a><\/p>\n![\"A](\"https:\/\/www.twopurplefigs.com\/wp-content\/uploads\/2026\/08\/Scallop-Ceviche-9-200x200.jpg\")
<\/div>\n<\/p><\/div>\nScallop Ceviche<\/h2>\n
Ingredients<\/h3>\n
Scallops<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tLarge Scallops<\/span>
\n\t\t\t\t\t\t\t\t\t\tHokkaido or fresh scallops cut into 1\/4 inch bite sizes. This should make about a generous overfilled 1 cup.<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\nMarinade<\/h4>\n
\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTabelspoones<\/span>
\n\t\t\t\t\t\t\t\t\t\tlime juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tlemon juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoons <\/span>
\n\t\t\t\t\t\t\t\t\t\tPineapple juice<\/span>
\n\t\t\t\t\t\t\t\t\t\tor orange juice<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tjalapeno pepper<\/span>
\n\t\t\t\t\t\t\t\t\t\tor serrano, finely minced. <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\ttablespoons<\/span>
\n\t\t\t\t\t\t\t\t\t\tcilantro<\/span>
\n\t\t\t\t\t\t\t\t\t\tminced <\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tred onion<\/span>
\n\t\t\t\t\t\t\t\t\t\tfinely micned – about 1\/4 cup<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall hass avocados<\/span>
\n\t\t\t\t\t\t\t\t\t\tminced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tsmall<\/span>
\n\t\t\t\t\t\t\t\t\t\tgarlic clove<\/span>
\n\t\t\t\t\t\t\t\t\t\toptional, minced<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tteaspoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tsalt<\/span>
\n\t\t\t\t\t\t\t\t\t\tmore or less to taste<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n
\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\tTablespoon<\/span>
\n\t\t\t\t\t\t\t\t\t\tolive oil<\/span>
\n\t\t\t\t\t\t\t\t\t\textra virgin<\/span>\n\t\t\t\t\t\t\t\t\t<\/li>\n<\/ul><\/div>\n<\/p><\/div>\nInstructions<\/h3>\n
\n
Recipe Notes<\/h3>\n
Pro Tips for the Best Ceviche Recipe<\/h2>\n
\n
Variations of Scallop Ceviche To Try<\/h2>\n
\n
How Long Should Scallops Marinate for Ceviche?<\/h2>\n
\n
How does Citrus Affect The Scallops<\/h2>\n
How to Make Scallop Ceviche Less Sour<\/h2>\n
\n
Why is my scallop ceviche watery?<\/h2>\n
What if my scallops are rubbery?<\/h2>\n
Why are my scallops still translucent?<\/h2>\n
What if the scallops turn mushy?<\/h2>\n
Why does my ceviche taste fishy?<\/h2>\n
Can You Make Scallop Ceviche Ahead?<\/h2>\n
How to Store Scallop Ceviche<\/h2>\n
\n
Can You Freeze Scallop Ceviche?<\/h2>\n
Is Scallop Ceviche Safe?<\/h2>\n
Cooked Scallop Ceviche<\/h2>\n
Does lime juice really cook scallops?<\/h2>\n
Why is my scallop ceviche rubbery?<\/h2>\n
Why is my scallop ceviche too sour?<\/h2>\n
What vegetables go well with scallop ceviche?<\/h2>\n
What should I serve with scallop ceviche?<\/h2>\n
Can I make scallop ceviche the night before?<\/h2>\n
How do you know when scallop ceviche is ready?<\/h2>\n
Can you eat scallop ceviche while pregnant?<\/h2>\n
Can children eat scallop ceviche?<\/h2>\n
\n\t\t\t\tCalories from Fat 99<\/span>\n\t\t\t<\/p>\n