10-Min Scallop Ceviche
Raw scallops "cooked" in lime juice with red onion and cilantro — no stove needed. A bright, 10-minute Peruvian classic that tastes like the ocean in a bowl.
- Total time
- 10 min
- Servings
- 2
- Calories
- 110
- Protein
- 18g
Ingredients
- ¾ lb scallops, fresh and sushi-grade
- 4 whole fresh limes
- ¼ medium red onion, thinly sliced
- ¼ cup fresh cilantro, chopped
- ½ whole jalapeño, thinly sliced
- ½ tsp salt
Instructions
- 1
Pat scallops dry with paper towels, then slice them in half horizontally to create thin, even rounds.
- 2
Arrange scallop slices in a shallow bowl. Squeeze lime juice over them until just covered (about 1 cup).
- 3
Add salt, then stir gently. Let sit for 3 minutes — the acid will turn the scallops opaque.
- 4
Scatter red onion slices, jalapeño, and cilantro over the top. Gently toss to combine.
- 5
Taste and adjust salt or lime juice. Serve immediately in small bowls or on a chilled plate.
Tools you’ll need
- sharp knife
- cutting board
- shallow bowl
- spoon for tossing
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
