Delicately fresh and wonderfully vibrant, this Spicy Asian Scallop Ceviche is a citrus-forward appetizer with a gentle kick. Marinated in a bright medley of lemon, lime, and grapefruit, thinly sliced scallops are infused with bold, clean flavors and finished with crunchy radish, jalapeño heat, and fresh herbs. This no-cook seafood dish is perfect for warm-weather entertaining or as an elegant starter served in shells or small bowls.
Why You’ll Love This Recipe
- Fresh and Light: A refreshing option for seafood lovers, this ceviche is both healthy and satisfying.
- Quick and No-Cook: With just 15 minutes of prep and no stovetop required, it’s a convenient gourmet dish.
- Elegant Presentation: Serve in shells or shot glasses for a refined and eye-catching appetizer.
- Complex Yet Balanced: The sweetness of grapefruit and bell pepper offsets the acidity and spice, delivering depth in every bite.
- Versatile Flavors: The Asian-inspired notes pair beautifully with seafood platters, sushi, or grilled meats.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- fresh sea scallops, sliced
- lemons, freshly squeezed
- lime, freshly squeezed
- ruby red grapefruit, freshly squeezed
- orange zest
- garlic, minced
- jalapeño, thinly sliced
- red onion, thinly sliced
- radishes, thinly sliced
- red bell pepper, finely diced
- fresh cilantro, chopped
- salt and pepper
Directions
- Place the sliced scallops in a non-reactive (glass or ceramic) bowl.
- Pour in the fresh lemon juice, lime juice, grapefruit juice, and orange zest. Add minced garlic and gently stir to coat the scallops evenly.
- Cover the bowl and refrigerate for 20–30 minutes, or until the scallops turn opaque from the citrus marinade (indicating they are cured).
- Once “cooked,” add the sliced jalapeño, red onion, radishes, and diced bell pepper to the bowl.
- Sprinkle in the chopped cilantro and a pinch of salt and black pepper. Toss gently to combine.
- Chill for another 10 minutes to let the flavors meld.
- Serve the ceviche chilled in scallop shells, shot glasses, or small bowls for a refined presentation.
Servings and timing
- Prep Time: 15 minutes
- Marinating Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4 servings
- Calories: Approximately 145 kcal per serving
Variations
- Add Mango or Cucumber: For added sweetness or crunch, mix in diced mango or cucumber.
- Sriracha or Sesame Oil: Drizzle a little sriracha or sesame oil for deeper Asian flavor notes.
- Swap Scallops: Try using thinly sliced shrimp, firm white fish (like snapper), or even octopus.
- Mint or Thai Basil: Add a subtle herbal twist with fresh mint or Thai basil instead of cilantro.
- Nori Garnish: For a Japanese-style finish, sprinkle with shredded nori or black sesame seeds.
Storage/Reheating
Ceviche is best enjoyed immediately after marinating, while the seafood is freshly cured and the vegetables are crisp. Leftovers can be stored in the refrigerator for up to 24 hours, though the texture of the scallops may soften and the citrus may overpower the delicate flavors. Do not freeze ceviche, as the fresh texture will be lost.
FAQs
Can I use frozen scallops?
Yes, but thaw them completely in the refrigerator and pat dry before slicing and marinating.
How do I know when the scallops are ready?
They will appear opaque and slightly firm to the touch after marinating—usually within 30 minutes.
Is it safe to eat raw scallops?
Ceviche uses acid to “cook” the scallops. Use only high-quality, sashimi-grade scallops from a trusted source.
Can I prep this ahead of time?
You can prepare the citrus mixture and chop the vegetables ahead, but slice and marinate the scallops just before serving for best texture.
What’s the best way to slice scallops for ceviche?
Slice them into thin, even rounds or halves so they marinate evenly and quickly.
What does the grapefruit add to the flavor?
It adds a slightly bitter, sweet citrus dimension that balances the lemon and lime acidity.
Can I make this less spicy?
Yes. Remove the jalapeño seeds and membranes or use less jalapeño altogether.
Can I serve this with chips or crackers?
Absolutely. Serve with tortilla chips, plantain chips, or thin crostini for added crunch.
What if I don’t have grapefruit?
You can use orange juice with a splash of lemon to mimic the balance of sweetness and acidity.
How do I make the presentation elegant?
Serve in scallop shells, martini glasses, or porcelain spoons for a fine dining-style appetizer.
Conclusion
Spicy Asian Scallop Ceviche is a refined and flavorful dish that proves sophistication doesn’t have to be complicated. With its bright citrus base, clean seafood flavor, and crisp vegetable accents, it’s a refreshing start to any meal. Whether you’re serving it at a dinner party or enjoying it as a light lunch, this ceviche will impress with both its taste and presentation.
Spicy Asian Scallop Ceviche
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Fresh sea scallops marinated in a vibrant citrus blend of lemon, lime, and grapefruit, with jalapeño heat, crisp radish, and bright cilantro. This no-cook ceviche is an elegant, refreshing starter perfect for warm-weather entertaining.
Ingredients
- 3/4 lb fresh sea scallops, sliced
- 2 lemons, freshly squeezed
- 1 lime, freshly squeezed
- 1 ruby red grapefruit, freshly squeezed
- Zest from 1 orange
- 1 large garlic clove, minced
- 1 jalapeño, thinly sliced
- 2 tbsp red onion, thinly sliced
- 4 radishes, thinly sliced
- 2 tbsp red bell pepper, finely diced
- 1 tbsp fresh cilantro, chopped
- Pinch of salt and pepper
Instructions
- Place sliced scallops in a non-reactive glass bowl.
- Pour lemon juice, lime juice, grapefruit juice, and orange zest over the scallops. Add minced garlic and gently stir.
- Cover and refrigerate for 20–30 minutes, or until scallops turn opaque from the citrus marinade.
- Add jalapeño, red onion, radishes, red bell pepper, and chopped cilantro. Season with salt and pepper to taste.
- Toss gently to combine and chill for an additional 10 minutes before serving.
- Serve cold in scallop shells, shot glasses, or small bowls as a light and elegant appetizer.
Notes
- Use the freshest scallops available—dry-packed if possible—for best texture and flavor.
- Adjust jalapeño to taste for desired heat level.
- Garnish with microgreens or citrus zest for a gourmet presentation.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1/4 recipe
- Calories: 145
- Sugar: 3g
- Sodium: 170mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 21g
- Cholesterol: 30mg
