Ceviche Salad with Bay Scallops

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This confetti-colored ceviche definitely has Asian-leanings. In fact, I had green papaya salad mingling with ceviche in my mind when I came up with it. Ceviche is a simple, no-cook way to prepare fresh, sustainable seafood that “cooks” the scallops in acid (in this case, lime juice). For a fun, summer hors d’oeuvre, chop the vegetables into smaller pieces and serve the ceviche with tortilla chips.

Ceviche Salad with Bay Scallops


Yield: Serves 6

Ceviche Salad with Bay Scallops


  1. 1 pound bay scallops, rinsed (or sea scallops, cut into small cubes)
  2. 1/2 teaspoon sea salt
  3. 1-1/2 cups lime juice, divided
  4. 2 tablespoons sugar
  5. 2 tablespoons fish sauce
  6. Zest of 1 lime
  7. 1 serrano pepper, minced
  8. 1/2 pound green beans, topped and steamed until crisp-tender, transferred to a bowl of ice water and drained well, then sliced on an extreme bias into 1/4-inch lengths
  9. 1 tomato, cut into 1/2-inch cubes
  10. 1 yellow bell pepper, core and seeds removed, sliced lengthwise into thin slivers
  11. 1 shallot, very thinly sliced
  12. 1/4 cup minced cilantro
  13. 1 medium avocado, diced


Sprinkle scallops with salt and let sit for five minutes.

Whisk together 1/4 cup lime juice, sugar, fish sauce, lime zest and serrano pepper. Set aside.

Pour remaining 1-1/4 cups lime juice and 1/2 the dressing over scallops and stir to coat. Marinate, refrigerated, for 1 hour, stirring occasionally. When “cooked” through, strain off marinade.

In a salad bowl, toss together scallops with green beans, tomatoes, bell pepper, shallot, cilantro and avocado. Add reserved dressing and toss again.


Prep Time: 1 hour, 10 minutes (includes marinating time)


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