Name: Spicy Scallop Ceviche
Yield: 4
Cuisine: Seafood
Ingredients: ¾ pounds fresh sea scallops; 2 lemons freshly squeezed; Zest from one orange and freshly squeezed; 1 lime freshly squeezed; 1 ruby red grapefruit, freshly squeezed; 1 large garlic clove, crushed; 1 jalapeño, seeded and thinly sliced; 4 radishes, thinly sliced; 2 tablespoons red onion, diced or thinly sliced; 2 tablespoons red bell pepper, seeded and small diced; 1 tablespoon fresh cilantro, chopped (more for garnish); Pinch of salt & pepper, to taste

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Ever had a dish that was so pretty your eyes popped out of your head? 😳 Hang tight, ’cause this one will! This super easy, crazy-delicious Spicy Scallop Ceviche recipe was inspired by an appetizer dish I had at my favorite wine tasting bar, Stem Wine Bar. These succulent scallops cook themselves in citrus juices!

Serve them in a scallop shell or martini glass. So impressive!

For this post we’ve partnered with TransOcean’s Simply Surimi Seafood.

How to make the easiest Spicy Scallop Ceviche:

If you’re buying frozen scallops, defrost completely.
Rinse 3/4 pound of fresh sea scallops and remove the small side-muscle.
Slice the scallops in half length-wise. Set aside.
In a medium mixing bowl, add the juices from 2 lemons, 1 orange with zest, 1 lime, and 1 grapefruit. Stir the citrus juices together well.
Then, stir into the bowl the crushed garlic, 1 sliced jalapeño, sliced radishes, sliced red onion, diced red bell pepper, and fresh cilantro. Season with salt and pepper.
Add in the scallops making sure the scallops are soaking in the juices. Cover and refrigerate for at least four hours (the scallops will cook naturally in the juices). Sprinkle more cilantro on top when ready to serve.
Serve in a pretty bowl, like these scallop shell dishes from Sur La Table!

I used these wild Wild Japanese Hokkaido Scallops from TransOcean.

How to prepare fresh sea scallops:

Fully defrost the scallops if previously frozen.
Run the scallops under water. Pat dry with a paper towel and remove the small side-muscle from each scallop. (The muscle is very tough to eat.)
Cut the scallops in half lengthwise. Place in the refrigerator until ready to prepare.

I threw in every citrus under the sun — lemons, limes, oranges, and grapefruit. Just four hours later and, voilà, you will not believe how amazing this tastes!

These delectable scallops will cook themselves in the citrus juices, making it such an easy appetizer. Impressive too!

TIPS & TRICKS:

Make sure you buy the freshest sea scallops. It should smell sweet, not fishy! I suggest buying frozen-fresh scallops for safe measure. Wild scallops are always best.
Have your cleaned and prepped scallops ready to go. Once you get the citrus marinade together you can plop them in there and place in the fridge to “cook.”
You can use whatever citrus you have on hand. I like the use of grapefruit in this recipe, just because I absolutely love the taste of grapefruit!
I used regular red radishes but I love the pretty look of rainbow radishes too!
For the spice level, you can use the jalapeños with seeds or without, to your taste. I like a little heat!

WANT MORE?

If you like this recipe, you’re going to love my Seared Chili Scallops with Baby Bok Choy!

SUGGESTED WINE PAIRING:

2018 Etnico Gran Reserva Sauvignon Blanc Aromas of lime, lemongrass and chalk leap from the glass and continue on the zesty palate along with flavors of lemon peel and green apple. Pairs perfectly with seafood! BUY THIS WINE

SEE MORE WINES

Update Notes: This post was originally published on May 9, 2017, but was republished with slight text changes and additions, like step by step instructions, tips, and images in May 2019.