📝 About This Recipe
This elegant ceviche showcases the natural, buttery sweetness of premium sea scallops, gently 'cooked' in a vibrant bath of fresh lime and blood orange juice. This dish is a masterclass in balance, contrasting the delicate texture of the bivalves with the crunch of watermelon radish and a subtle heat from shaved jalapeños. Perfect as a sophisticated appetizer, it brings the bright, coastal flavors of Latin America directly to your table with a modern, refined twist.
🥗 Ingredients
The Seafood
- 1 pound Fresh Sea Scallops (dry-packed, tough side muscle removed)
The Citrus Cure
- 1/2 cup Lime Juice (freshly squeezed, about 4-5 limes)
- 1/4 cup Blood Orange Juice (freshly squeezed for color and sweetness)
- 1 teaspoon Kosher Salt (or to taste)
Aromatics and Crunch
- 1/4 cup Red Onion (very thinly sliced into half-moons)
- 1 piece Jalapeño (seeded and minced (keep seeds for more heat))
- 1 small Watermelon Radish (thinly sliced into matchsticks)
- 1/2 cup English Cucumber (peeled and finely diced)
- 1/4 cup Fresh Cilantro (roughly chopped)
Finishing Touches
- 2 tablespoons Extra Virgin Olive Oil (high quality, fruity profile)
- 1 piece Avocado (firm but ripe, cubed just before serving)
- 1 pinch Flaky Sea Salt (such as Maldon, for garnish)
👨🍳 Instructions
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1
Begin by preparing the scallops. Ensure they are very cold, which makes them easier to slice. Remove the small, tough rectangular muscle on the side of the scallop if present.
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2
Using a very sharp chef's knife, slice each sea scallop horizontally into thirds or quarters, then cut those into 1/2-inch uniform cubes. Place them in a non-reactive glass or ceramic bowl.
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3
In a separate small bowl, whisk together the fresh lime juice, blood orange juice, and kosher salt until the salt is completely dissolved.
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4
Pour the citrus mixture over the scallops. Ensure the scallops are completely submerged; if not, add a little more lime juice. The acid will begin to denature the proteins immediately.
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5
Cover the bowl with plastic wrap and refrigerate. Let the scallops 'cook' in the acid for 20 to 30 minutes. The scallops should look opaque on the outside but remain slightly tender in the center.
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6
While the scallops marinate, soak the sliced red onions in a bowl of ice water for 10 minutes. This removes the harsh 'bite' and keeps them incredibly crisp.
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7
Prepare the remaining vegetables: dice the cucumber, mince the jalapeño, and slice the radish. Keep these chilled until ready to assemble.
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8
Drain the red onions from the ice water and pat them dry with a paper towel.
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9
Once the scallops have reached your desired level of 'doneness,' remove the bowl from the fridge. You can drain off about half of the citrus juice if you prefer a less soupy ceviche, or keep it all for a traditional 'leche de tigre' style.
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10
Gently fold in the red onions, jalapeño, cucumber, radish, and cilantro. Drizzle the extra virgin olive oil over the mixture to add a silky mouthfeel and balance the acidity.
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11
Carefully fold in the cubed avocado at the very last second to prevent it from mashing or turning the liquid cloudy.
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12
Taste the ceviche. Adjust with more salt or a splash more citrus if needed. The flavor should be bright, zesty, and clean.
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13
Portion the ceviche into chilled martini glasses or small bowls. Garnish with a sprig of cilantro and a pinch of flaky sea salt. Serve immediately while ice-cold.
💡 Chef's Tips
Always use 'dry' scallops; 'wet' scallops are treated with phosphates that prevent them from absorbing the marinade properly. Do not over-marinate; leaving scallops in lime juice for more than an hour will result in a rubbery, tough texture. Ensure all your equipment and bowls are chilled before starting to keep the seafood at a safe, refreshing temperature. If you cannot find blood oranges, a mixture of grapefruit and a touch of honey makes an excellent substitute for the sweetness. Use a non-reactive bowl (glass, stainless steel, or ceramic) to avoid a metallic taste when working with high-acid citrus.
🍽️ Serving Suggestions
Serve with thick, salted corn tortilla chips or plantain chips for a satisfying crunch. Pair with a crisp, high-acidity white wine like a New Zealand Sauvignon Blanc or a dry Albariño. A chilled glass of Mexican Lager with a lime wedge is a classic, casual accompaniment. Serve alongside a small shot of the leftover marinade (Leche de Tigre) for a traditional Peruvian experience. For a light lunch, serve the ceviche over a bed of shredded butter lettuce or inside a halved avocado.