Summer Ceviche Recipe

Citrus, acidity, seafood… yeah that sounds a lot like summer to us too. Our Scallop Ceviche recipe is a household favorite that works as a perfect summer appetizer, or an all out meal. Besides the few hours of marinating, this ceviche recipe is super easy to execute perfectly. Go ahead and move this ceviche to the top of your summer menu, and get ready for a dish that will have you feeling like your feet are in the sand and the ocean waves are crashing in the background.

Ceviche Ingredients

1lb Small Bay Scallops

1 Medium Avocado Chopped Into Small Cubes

1 Tomato Chopped

1/2 Red Onion Finely Chopped

3/4 Cup Lime Juice (~6 limes)

1/4 Cup Orange Juice (fresh or store bought)

1/2 Cup Fresh Cilantro Chopped

1/2 tsp Sea Salt

How To Make Ceviche

1. Try to buy small bay scallops. If they are larger, cut them down to the size of about a marble.

2. Clean the scallops by pealing off any side muscle and membrane. (Look for the small part of the scallop that is a different texture - it will pull right off)

3. Start by squeezing your limes into a bowl. Then add orange juice to the same bowl.

4. Combine scallops and the lime juice mixture into one bowl. Make sure the juice completely covers the scallops. Place this bowl in the fridge and marinate for 4-6 hours.

5. 15 minutes before the scallops are ready, cut all other ingredients and mix in a bowl.

6. Drain 90% of the liquid from the scallops, and add scallops to the bowl with all of the other ingredients. Mix gently, but thoroughly. Add a pinch of sea salt.

7. Serve with Tortilla Chips! - Check out our Fresh Tortilla Chips Recipe

Storage: Store the bowl of ceviche in the fridge, covered, for up to a few days.