Scallops Ceviche Scallop Ceviche

Belle was in the mood for scallops the other night, but not the usual grilled or seared way. She wanted a ceviche.

I had made one when we were in Nova Scotia this past summer on holidays but couldn’t remember exactly what was in it. We looked at a picture we took of it back then (thank goodness we had one!) and I figured out what I’d put in it.

The ceviche I made in Nova ScotiaThe ceviche I made in Nova Scotia

When I made it in Nova Scotia, Belle loved the flavours but the scallops were just too big for her. They had been fresh and large. This time I decided to slice the scallops into coins and then marinate them in the lime juice. This met with far more approval.

We thought the recipe I’d made in Nova Scotia had come from Occasions, the Nova Scotia Liquor Store’s magazine but we searched for it on its website and couldn’t find it. I had, unfortunately, lost the copy of the recipe I had used. I searched around online a bit, and found this recipe from Delicious Wisdom, which I then adapted a bit.

The scallops must be marinated overnight so Belle had to wait until the next day for her ceviche.

Belle’s note: This ceviche was delicious, but still not quite the same as the one I had in Nova Scotia. I was very happy that Ward decided to cut the scallops into thinner coins this time around – the flavours really soaked into them and they were very tasty.

Scallop Ceviche

6 large scallops sliced into thin coins
organic lime juice (enough to cover the scallops)
1 red bell pepper, finely chopped
1 small red onion, finely chopped
1 jalapeno pepper, finely chopped
1/3 cup cilantro, chopped
1 tbsp olive oil
1/2 tsp sea salt
Freshly ground black pepper
2 tbsp tequila

  1. Place the scallops in a re-sealable freezer bag and cover with lime juice. Refrigerate over night (4 hours minimum).
  2. The next day (or four hours later or any time in between), drain off most of the lime juice. Place the scallops in a medium-sized bowl.
  3. Add pepper, onion,  jalapeno and cilantro and mix.
  4. In a small bowl combine the oil, salt, black pepper and tequila. Pour the oil-tequila mixture over the scallops, cover with plastic wrap and refrigerate for another hour.
  5. Spoon out the ceviche into a serving bowl or wine glass and serve.
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