Sea Scallops Ceviche

Martha Price


This is a very simple, yet delicious, civiche. Wonderful as an elegant first course, it is flavorful and succulent, however its' simplicity makes sure it does not detract from the more complex flavors of the meal to come.

If you like sea scallops and would like to serve a starter course that is no-fail and sure to please, try this!

From my trusty old thrift store find 1961 edition of The New York Times Cookbook.


★★★★★ 1 vote

10 Min


  • 1 c
    sea scallops (about 1/2 lb.)
  • ·
    juice of 4 limes
  • 2 Tbsp
    minced onion
  • 1 Tbsp
    chopped parsley
  • 2 Tbsp
    minced green pepper
  • 3 Tbsp
    olive oil
  • ·
    salt and freshly ground pepper to taste

How to Make Sea Scallops Ceviche


  1. Cut raw scallops into quarters and cover with the lime juice. Marinate one hour or more in the refrigerator. Drain.
  2. Combine the onion, parsley and green pepper with the scallops. Add the olive oil, mix well and season with the salt and pepper.

Printable Recipe Card

About Sea Scallops Ceviche

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Mexican
Other Tags: Quick & Easy Healthy

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