A simple and fresh bay scallop ceviche packed full of citrus and kissed with a touch of jalapeño.
Let’s talk about seafood. Do you love it? Do you hate it? For a long time my answer was “Oh I don’t eat seafood…well except shrimp.” Now that I’m older I’m slowly starting to learn that I do in fact love seafood and my younger self obviously lacked good taste.
While I’m still part of the fish haters club (well, except canned tuna…which I realize is weird) I’m totally not hating on seafood anymore. Lobster – good, shrimp – good, crab – good, scallops – good. I’m basically Joey from friends in that episode where he talks about how he loves all the layers from Rachel’s failed trifle – good.
Man I love that show.
This simple and fresh bay scallop ceviche is packed full of fresh citrus and just a touch of heat. I’m a huge fan of adding heat whenever I can. I got this from my dad and his love of extremely spicy food. He would throw in a jalapeño in just about any recipe he could.
So yeah, I was basically raised to like spicy food.
If you have never made ceviche before you should know that you don’t actually cook the scallops. The citrus actually does all the cooking for you! How cool is that?
Ceviche is basically the no-bake cookie of the savory world.
Bay Scallop Ceviche
- 1-1/2 pound bay scallops cut in half (if very tiny you can leave whole)
- 1 jalapeno seeded and finely minced
- 3 ⁄4 cup diced cilantro
- 1 cup diced red onion
- 3 ⁄4 cup fresh squeezed orange juice
- 2/3 cup lime juice
- 1 lime zested
- Kosher salt to taste
- In a large mixing bowl (don’t use metal) add all ingredients and stir well.
- Cover the bowl and let sit in the refrigerator for at least 4 hours. The scallops are ready when they feel firm.
- The scallops can sit in the fridge up to 12 hours but don’t let them sit too long or they will get mealy.