Ceviche is a great summer time lunch, especially when you are out on the boat. Camaraderie is a big part of scalloping for many people, so those boats are usually full of good friends. Combine that thought with the fact that the temperatures are usually warmer outside when scallop season begins and everyone is looking to cool down when they get out of the water. Ceviche’s versatility, ability to mix with many ingredients, and various preparation methods allow for endless creativity. The bulk of the ingredients can be prepared ahead of time to be ready for the first shucked scallops of the day. Once soaked, the whole dish should be ready by lunch in order to feed all those hungry folks.
Serving Size: 4-6 servings
Time to make: prep time 15 minutes, wait time 2-3 hours
Also works with: Any saltwater fish
8oz fresh scallops chopped to equal size
4oz fresh squeezed lime juice
1oz fresh squeezed lemon juice
1oz fresh squeezed orange juice
1 large clove garlic
1/2 red onion finely diced
1 jalapeno (or other mild green chile)
1/2 hanabero, scotch bonnet (or similarily colored hot chile)
1 small roma tomato de-seeded and pulped, finely diced
2 Tbsp roasted pumpkin seeds, chopped
2 Tbsp chopped cilantro
salt, pepper, and citrus zest to taste
How to make it
- Zest the fruit before juicing and reserve for garnish
- Juice the fruit into a medium sealable bowl.
- Add a touch of salt, as an abrasive, to your cutting board. Use the flattened blade of a knife to crush the garlic. Grind the garlic into the salt to form a paste.
- Add the garlic, half of the chopped onion, and scallops to the citrus juice and let sit. Stir occasionally every 2-3 hours.