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Course: hors d'oeuvre, tapas/small plates
Total time: under 4 hours
Skill level: Moderate
Cost: Moderate
Yield: Serves 6
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If you can get live scallops still in their shells at the market, you will find that they make this dish even more delicious.


  • 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.

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Nutritional Information

Nutrients per serving

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