Spicy Citrus Scallop Ceviche

This Spicy Citrus Scallop Ceviche is infused with the vibrant goodness of fresh grapefruit juice, lime juice, lemon juice, and orange juice. Topped with thinly sliced, fresh jalapeño and red pepper, this easy seafood dish is full of zest and spicy flavors. Whether you’re a seafood enthusiast or just looking for a unique appetizer, this scallop recipe is a must-try!

WHAT IS CEVICHE

Ceviche is a popular and refreshing seafood dish originating from Latin America, particularly in countries like Peru, Ecuador, and Mexico. It typically consists of raw, fresh fish or seafood, such as fish, shrimp, scallops, or octopus, that is “cooked” or marinated in a mixture of citrus juices.

It is traditionally served as an appetizer or a light main course and is known for its delightful combination of fresh, zesty flavors and a firm, yet tender texture.

HOW TO CHOOSE THE RIGHT SCALLOPS FOR CEVICHE

Scallops are bivavlve mollusks (shellfish) with a hinged shell. The part that is most often savored, is called the adductor muscle. This muscle can range in color, and in size. Raw scallops are translucent, and turn opaque when fully-cooked. Furthermore, you will generally see them referred to either sea scallops, bay scallops, diver, and dayboat.

For this Scallop Ceviche recipe, it’s best to use fresh, high-quality sea scallops. Sea scallops are larger and sweeter compared to bay scallops, making them an excellent choice for ceviche. When selecting sea scallops, consider the following tips:

1. Freshness: Choose scallops that are as fresh as possible. Look for scallops with a mild, briny ocean scent and a translucent appearance. Avoid scallops that appear dull, dry, or have an overly fishy odor.
2. Dry Scallops: Dry-packed scallops, which are free of added preservatives or chemicals, are preferred. They sear and absorb flavors better than wet-packed scallops, which may have excess moisture.
3. Size: Sea scallops are typically larger, ranging from about 1 to 1.5 inches in diameter. These larger scallops work well for ceviche because they can be diced into bite-sized pieces, allowing for a more substantial texture and presentation.
4. Sustainability: Whenever possible, choose sustainably sourced scallops to support responsible fishing practices and protect marine ecosystems.
5. Ask Your Fishmonger: If you’re unsure about the best scallops available in your area or need advice on selecting the freshest seafood, don’t hesitate to ask your local fishmonger. They can provide recommendations based on what’s in season and available.

Cleaning Scallops

For the most part, scallops are relatively easy to prep. Although not required, I like gently rinse the scallops in cold water as I remove the tiny muscle (foot) on the side of the scallop.

WHY MAKE SPICY CITRUS SCALLOP CEVICHE

This Spicy Citrus Scallop Ceviche recipe is perfect for gatherings, parties, or simply indulging in a delicious appetizer at home. The combination of fresh seafood and vibrant citrus flavors is sure to make it a crowd-pleaser.

• Refreshing and Unique Flavor Profile: This ceviche recipe is a full of flavor, thanks to the combination of fresh grapefruit juice, lime juice, lemon juice, and orange juice. The citrus juices infuse the scallops with a bright and zesty taste that’s both refreshing and unique.
• Healthy and Nutrient-Rich: Scallops are a low-calorie and protein-rich seafood option. Combined with the vitamin C-packed citrus fruits and the vibrant colors of fresh peppers and cilantro, this dish is not only delicious but also nutritious. It’s a guilt-free appetizer that’s perfect for those looking to maintain a balanced diet.
• Quick and Easy: This recipe is surprisingly simple to prepare. With minimal cooking involved (just the “cooking” of the scallops in citrus juices), it’s a great option for busy weeknight dinners or last-minute gatherings. Plus, the marinating time allows you to get other things done while the flavors meld together.
• Impressive Presentation: The vibrant colors and artful arrangement of thinly sliced jalapeño, red pepper, and fresh cilantro make this ceviche visually appealing. It’s a dish that not only tastes fantastic but also looks stunning when served. I love presenting this fresh scallop dish in scallop shells. Be sure to lay the shells on top of a bed of ice cream salt to keep them steady.
• Customizable Heat Level: The addition of jalapeño peppers allows you to customize the heat level to your liking. If you prefer a milder ceviche, you can remove the seeds from the jalapeño or use less of it.
• Perfect for Social Gatherings: Whether you’re hosting a party, a barbecue, or a picnic, this Spicy Citrus Scallop Ceviche is an ideal appetizer. It’s a conversation starter and a crowd-pleaser, making it a fantastic choice for social events and gatherings.

HOW TO MAKE SCALLOP CEVICHE

• Prepare the Scallops: Rinse gently and pull off the side muscle. Slice each scallop into thin circles. Place into a bowl.
• Juice the Citrus Fruits: Squeeze in the fresh grapefruit, lime, lemon, and orange juices.
• Add Some Heat: Thinly slice the jalapeño pepper and red pepper. If you prefer a milder ceviche, remove the seeds from the jalapeño. Add them to the bowl.
• Marinate: Cover the bowl with plastic wrap and refrigerate for about 30-60 minutes. The acid in the citrus juices will “cook” the scallops, turning them opaque.
• Serve: Serve this Scallop Ceviche with tortilla chips or crackers for a delightful crunch.

TIPS ON MAKING SPICY CITRUS SCALLOP CEVICHE

• Use Fresh Sea Scallops: Start with the freshest sea scallops you can find. Freshness is key to achieving the best texture and flavor in your ceviche.
• Uniform Scallop Size: When slicing the scallops, aim for uniform-sized pieces to ensure even marination and a consistent texture in your ceviche.
• Don’t Rush the Marination: Allow the scallops to marinate in the citrus juices for the recommended time. This process “cooks” the scallops and infuses them with flavor. Over-marinating can make the scallops tough, so stick to the suggested times.
• Adjust Spiciness: Tailor the spiciness to your taste.
• Fresh Citrus is Key: Always use freshly squeezed citrus juices. The vibrant, natural flavors of fresh juice will make a significant difference in the taste of your ceviche.
• Mix Gently: When combining the ingredients, mix everything gently to prevent overworking the scallops, which could affect their texture.
• Season Thoughtfully: Taste the ceviche before serving, and adjust the seasoning with salt and pepper as needed. Remember that the peppers and other ingredients also contribute to the overall flavor.
• Serve Chilled: Ceviche is best enjoyed when it’s well-chilled. Keep it in the refrigerator until you’re ready to serve.
• Food Safety Note: Ceviche involves “cooking” the seafood using the acidity of citrus juices rather than heat. While this process can kill some pathogens, it may not eliminate all of them. Therefore, it’s essential to ensure the scallops you use are fresh and of high quality, and to follow safe handling practices throughout the preparation.

Substitutions

Feel free to customize this Scallop Ceviche recipe to your liking:

• Variety of Seafood: Feel free to experiment with different types of seafood, such as shrimp, fish, or even a combination of seafood. Just ensure that the seafood is fresh and suitable for raw preparations. Check out my recipe for Shrimp Ceviche!
• Citrus Variations: While the recipe calls for grapefruit, lime, lemon, and orange juices, you can adjust the citrus mix to your preference. For a more intense tang, use more lime or lemon juice.
• Heat Level: If you prefer a milder ceviche, substitute milder chili peppers like poblano or bell peppers for the jalapeño. Conversely, if you love heat, consider using habanero peppers for an extra kick.
• Fresh Herbs: While cilantro is a traditional herb used in ceviche, you can experiment with other fresh herbs like parsley or mint for a unique twist.
• Extra Ingredients: Add diced avocado, mango, or cucumber for added freshness and texture.

HOW TO STORE CEVICHE

Ceviche, of any kind, is best enjoyed on the day it’s prepared when its flavors are at their peak. If stored properly, this homemade scallop ceviche can be safely kept in the refrigerator for up to 24 hours after it’s made. However, its texture and flavor may change over time, and it may become less vibrant.

It’s not recommended to freeze ceviche. Freezing can significantly alter the texture of the scallops, making them less appealing when thawed.

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