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SCALLOP CERVICHE

Diving into the culinary world, Scallop Cerviche stands out as a delicious, refreshing dish that captures the essence of the sea. Perfect for a light lunch or as a palate-cleansing appetizer, Scallop Cerviche promises both a burst of flavor and health benefits. Eager to try it out? We, at AH7, have you covered with the most engaging and easy-to-follow Scallop Cerviche recipe.
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Total Time: 30 minutes

Nutritions

Nutrition Facts
SCALLOP CERVICHE
Amount per Serving
Calories
150
% Daily Value*
Fat
 
5
g
8
%
Sodium
 
400
mg
17
%
Carbohydrates
 
8
g
3
%
Fiber
 
3
g
13
%
Sugar
 
2
g
2
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • Scallops: 1 pound 450 grams
  • Fresh lime juice: ½ cup 120 milliliters
  • Fresh lemon juice: ¼ cup 60 milliliters
  • Red onion: 1 medium finely chopped
  • Cilantro: ½ cup 15 grams, chopped
  • Jalapeño: 1 seeded and finely chopped
  • Tomatoes: 2 medium diced
  • Cucumber: 1 peeled and diced
  • Salt: 1 teaspoon 5 grams
  • Pepper: ½ teaspoon 2.5 grams
  • Avocado: 1 diced

Instructions

  • Clean the scallops by removing the side muscle, rinse under cold water, and pat dry with paper towels.
  • Slice the scallops into ¼ inch thick discs.
  • In a mixing bowl, combine the scallops with lime and lemon juice.
  • Let the mixture sit for about 20 minutes. This process “cooks” the scallops in the acid of the citrus juice.
  • After the 20 minutes, you’ll notice the scallops turning opaque. This means your Scallop Cerviche is on the right track.
  • Drain the scallops to remove excess citrus juice, ensuring they don’t become too acidic.
  • To the drained scallops, add chopped red onion, cilantro, jalapeño, tomatoes, cucumber, salt, and pepper.
  • Gently mix all the ingredients.
  • Cover and refrigerate the mixture for an additional 10 minutes to let flavors meld.
  • Before serving, fold in diced avocado.

Notes

Always use fresh scallops for Scallop Cerviche. The fresher, the better.
While the citrus juice “cooks” the scallops, ensure they are not over-marinated. It might make the scallops too tough.
Customize heat levels by adjusting the amount of jalapeño.
If you prefer a sweeter twist, you can add a touch of orange juice.