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Day Boat Scallop Ceviche


  • 1 pound fresh, dayboat scallops
  • 1/2 cup freshly squeezed lime juice
  • 1/4 cup freshly squeezed lemon juice
  • 1/4 cup freshly squeezed orange juice
  • 1 small red onion, finely diced
  • 1 jalapeño pepper, seeds removed and finely diced
  • 1 ripe tomato, diced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh parsley
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground black pepper, to taste
  • Tortilla chips or crackers, for serving


  1. Prepare the Scallops: Rinse the scallops under cold water and pat dry with paper towel. Remove the muscle from the side of each scallop if present. Dice the scallops into small bite-sized pieces.
  2. Marinate the Scallops: In a medium-sized bowl, combine the lime juice, lemon juice, orange juice, and a pinch of salt (set aside 1/4 cup). Add the diced scallops to the citrus mixture. Cover the bowl and refrigerate for about 20-30 minutes, depending on your desired level of “doneness.” For a ceviche with a bit more bite, marinate for 20 minutes. If you prefer them more “cooked,” you can marinate for up to 30 minutes.
  3. Prepare the Vegetables: While the scallops are marinating, dice the red onion, jalapeño pepper, tomato, and cilantro. Combine the vegetables with the remainder of the citrus mixture.
  4. Combine the Ceviche: After the marinating time is up, remove the scallops from the bowl and add to the marinaded vegetable mixture. Toss gently to combine. Season with salt and pepper to taste. 
  5. Chill and Serve: Cover the ceviche with plastic wrap and refrigerate for an additional 15 minutes to allow the flavors to meld together. Serve the scallop ceviche chilled with tortilla chips or plantain chips on the side.