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Ceviche-Style Scallops

By Mark Bittman

Updated May 31, 2024

Ceviche-Style Scallops
Sam Kaplan for The New York Times. Food stylist: Suzanne Lenzer.
Total Time
5 minutes
Rating
4(171)
Comments
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When preparing a simple scallop dish, buying high-quality scallops is half the battle. Because scallops are often soaked in a phosphate solution that plumps them with water to bump up cost, it’s important to look for scallops that are labeled “dry” or “dry-packed.” (A phosphate-marinated scallop may taste like soap.) Good scallops need little more than a squeeze of lime, but sliced chile pepper and a handful of cilantro bring brightness to this easy summer dish.

Featured in: A Dozen Simple Ways to Serve the Perfect Scallop

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Ingredients

Yield:1 serving
  • 6large scallops
  • Thinly sliced red onion
  • Thinly sliced fresh Serrano or Thai chiles
  • Salt and pepper
  • Fresh lime juice
  • Cilantro leaves
Ingredient Substitution Guide

Preparation

  1. Step 1

    Slice the scallops into thin rounds and arrange them in an even layer on a plate. Scatter some onion and chiles on top. Sprinkle with salt and pepper.

  2. Step 2

    Squeeze a generous amount of lime juice on top. Serve right away, or wait for up to 30 minutes. (The scallops will gently “cook” in the lime juice.) Garnish with cilantro leaves.

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Ratings

4 out of 5
171 user ratings
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Comments

Mary

A little bit of lemon juice works fine as a substitute for lime. Enliven with a glass of prosecco for a great summer appetizer!

bizzi

the peppers with the scallops was an awesome idea. I used Serrano peppers and it didn't add much flavor but the crunch and bite they provided to contrast the scallops was unexpectedly delightful. the dressing felt too dull so I quick pickled my red onions and made a simple ponzu sauce (lime, mirin, and sour sauce) for the dressing. I also added some fresh cucumbers as I love eating scallop sashimi with a cucumber slice, and everything worked quite well. I think the real trick is finding good scallops, I got lucky and was able to get some that were just delivered and super fresh at the fancy grocery store in town.

Bryna

Love this recipe— always a hit. Sometimes I add Cara Cara oranges, shaved almonds, and castelvetrano olives to take me back to June bar in Brooklyn. Adds some extra bite and crunch.

Adrienne

Used both lemon and lime and pickled onions slices, my guest loved it.

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