← Back to Search Results
California, Latin American
 Scallop Ceviche Recipe-4252

Photo by: Joey De Leo
Comments: 0


If you can get live scallops still in their shells at the market, you will find that they make this dish even more delicious.

Yield: Serves 6


  • 1¼ pounds very fresh scallops
  • Salt
  • 1 cup lime juice (about 8 limes)
  • 1 tomato
  • 1 small red onion, finely chopped
  • 2 jalapeño or serrano chilies, thinly sliced
  • 6 to 8 sprigs cilantro, chopped, plus more for garnish
  • 1 head romaine lettuce
  • 1 avocado
  • Lime wedges


Slice the scallops horizontally into 2 or 3 disks about ¼ inch thick. Cut the disks into ¼-inch sticks and the sticks into ¼-inch dice. Put the diced scallops in a nonreactive dish and season well with salt. Cover with ¾ cup lime juice and refrigerate for 2 hours, until the lime juice has “cooked” the scallops. Meanwhile, peel and seed the tomato and cut into ¼-inch dice.

When the scallops are cooked, drain off and discard the lime juice. Add the diced tomato, chopped onion, sliced chilies, chopped cilantro, and remaining ¼ cup lime juice. Marinate, refrigerated, for a couple of hours. To serve, wash and dry the prettiest romaine leaves, make a nest with them, and arrange the ceviche over it. Garnish with slices of avocado, cilantro sprigs, and lime wedges. Serve with tortilla chips.

© 2002 Alice Waters

Note from Cookstr's Editors

Nutritional information includes 1/8 teaspoon of added salt per serving.


Nutritional Information

Nutrients per serving (% daily value)

165kcal (8%)
68mg (7%)
38mg (63%)
488mcg RAE (16%)
31mg (10%)
456mg (19%)
1g (4%)
6g (9%)
2mg (9%)

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

unforgettable-desserts Unforgettable Desserts
by Dede Wilson
the-lee-bros-southern-cookbook-stories-and-recipes-for-southerners-and-would-be-southerners The Lee Bros. Southern Cook...
by Ted Lee, Matt Lee
flavor Flavor
by Rocco DiSpirito
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
living-raw-food Living Raw Food
by Sarma Melngailis
the-deen-bros-take-it-easy-quick-and-affordable-meals-the-whole-family-will-love The Deen Bros. Take It Easy...
by Bobby Deen, Jamie Deen
west-coast-cooking West Coast Cooking
by Greg Atkinson
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
antipasti-fabulous-appetizers-and-small-plates Antipasti: Fabulous Appetiz...
by Joyce Goldstein
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
a-bakers-odyssey A Baker's Odyssey
by Andrew Schloss
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-splendid-tables-how-to-eat-weekends The Splendid Table's How to...
by Sally Swift, Lynne Rosetto Kasper
baked-new-frontiers-in-baking Baked: New Frontiers in Baking
by Matt Lewis, Renato Poliafito
the-sweet-life The Sweet Life
by Kate Zuckerman

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?