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Bay Scallop Ceviche
A simple and fresh bay scallop ceviche packed full of citrus and kissed with a touch of jalapeño.
Servings
4
Ingredients
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
Instructions
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.