How to Make Scallop Ceviche (Fresh Mexican Style)

Quick Summary: Fresh scallops “cooked” in citrus juice with tomatoes, cucumber, jalapeño, and cilantro. No heat required. The lime and orange juice transform the scallops from raw to tender in 20 minutes. Light, bright, and slow carb friendly. Prep: 20 min + 20 min marinating | Serves: 6

What Is Ceviche?

Ceviche (seh-VEE-chay) is a Latin American dish of raw seafood marinated in citrus juice. The acid in the juice changes the protein structure of the fish, firming it up and turning it opaque, similar to what heat does during cooking.

The technique originated in Peru and spread throughout coastal Latin America, with each region developing its own style. Mexican ceviche typically includes tomatoes, onion, cilantro, chile peppers, and a mix of lime and sometimes orange juice.

Ceviche is served cold and eaten fresh. It’s light, bright, and acidic, a perfect contrast to heavier dishes or a refreshing standalone appetizer.

What Type of Fish is Best for Ceviche?

No matter what kind of fish you choose, the key to a great ceviche is quality fish. Since I live in land-locked Minnesota, I opted for fresh-frozen, and I was plenty happy with the results.

Common choices:

• Scallops: Sweet, tender, my preference
• Shrimp: Firm texture, widely available
• White fish (snapper, sea bass, halibut, sole): Traditional in many regions
• Octopus: Requires pre-cooking before marinating
• Mixed seafood: Combine several types

What to look for:

• “Sushi-grade” or “sashimi-grade” if available
• Fresh smell (ocean-like, not fishy)
• Firm texture
• Clear eyes on whole fish

How Long Should Ceviche Marinate?

Ceviche is made by marinating pieces of fish in citrus juice. Essentially, the acid from the juice denatures the proteins just as heat might, giving the seafood a cooked texture and taste, but without any grilling, sautéing or other cooking.

There are no set rules about how long ceviche should marinate in citrus before being served. Some chefs will serve their ceviche immediately after adding the acid, which gives it a more raw texture and taste. Some people will let it marinate for six hours or more.

Here are a few rules of thumb:

• Minimum (10 to 20 minutes): Seafood will be partially “cooked,” more raw in texture.
• Standard (20 to 40 minutes): Seafood is fully “cooked,” opaque throughout but still tender. This is the sweet spot for most ceviches.
• Extended (1 to 2 hours): Firmer texture, more thoroughly marinated. Still good but less delicate.
• Too long (6+ hours): Seafood becomes mushy as the acid continues to break down proteins. Not recommended.

Ceviche can get mushy if you leave it marinating for too long, but I have to say that I made a big bowl, and have been nibbling at it for 2 days without the scallops getting mushy.

Freshness is the main point of ceviche however, so usually the recommendation is between 20-40 minutes for “cooking”, with anything longer than five or six hours as probably too long for ultimate freshness.

And by the way, after the dish has marinated, you may either keep or drain off the liquid, depending on whether you prefer “wet” or “dry” ceviche (both are accepted).

How to Make Scallop Ceviche

• If using large scallops, cut into thirds. Bay scallops can stay whole. In a large bowl, combine scallops with orange juice and lime juice. The citrus should cover the scallops.
• Add red onion, chile powder, diced tomatoes, cucumber, and jalapeño (if using). Stir gently, cover, and refrigerate for 20 minutes to 2 hours.
• Just before serving, add chopped avocado and cilantro. Stir gently. Taste and adjust salt, lime, or chile as needed. Serve cold with tortilla chips, tostadas, or on its own.

Tips for Great Ceviche

• Use fresh citrus juice. Bottled juice doesn’t have the same acidity or flavor.
• Cut seafood into uniform pieces. This ensures even “cooking.”
• Don’t skip the salt. Salt brings out all the other flavors.
• Add avocado last. It oxidizes quickly and gets mushy if it sits in the acid too long.
• Serve cold. Ceviche should be refreshing. Chill the serving bowl if you want to be fancy.
• Use a non-reactive bowl. Glass or ceramic, not metal, which can react with the acid.

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