Mexican Scallop Ceviche

  • prep time10 min
  • total time 10 min
  • serves 4
Michael Smith
Michael Smith Chef at Home

Michael prepares a delicious plate of ceviche using fresh scallops.

45 Ratings
Directions for: Mexican Scallop Ceviche


1 lb(s) fresh scallops or fresh salmon

4 limes, zested and juiced

1 red onion, peeled and minced

1 red pepper, seeded and minced

1 bunch cilantro, chopped

¼ cup olive oil


1 habanero pepper, seeds and white pith removed, very finely minced


1. Remove the small mussel from the side of each scallop; it's used by the scallop to hold its shell tightly closed so it's very tough. Cut each scallop in half at the "equator". Toss the scallops with the lime zest, lime juice, red onion, red pepper, cilantro, oil and salt. Add half of the habanero, taste and judge whether you should add the rest. Serve immediately or refrigerate until ready to serve.

See more: Fish, Citrus, No-Cook, Main, Mexican, Shellfish, Hot and Spicy, Healthy

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