Bay Scallop Ceviche
A perfect summer appetizer, briny scallops paired with citrusy lime juice, crunchy veggies make up this delicious scallop ceviche.
It’s light, gluten-free, paleo, keto and low carb, so it’s healthy and absolutely delicious!
Take advantage of the hot sale on new Open Nature Magdalena Bay Scallops -just $7.99 a bag a Safeway to make this delicious scallop ceviche as an appetizer or meal this week.
What are Magdalena Bay Scallops?
The Open Nature bay scallops are harvested by hand by divers in the Magdalena Bay, which is a 31 mile long bay off the Mexican coast of the Baja Pennisula. The scallops are wild-caught and meet Safeway’s strict sustainability requirements for seafood.
Bay scallops are smaller than sea scallops but taste very much the same. Because of their size, they are perfect for making recipes such a ceviche, pan-searing, and serving over pasta or risotto, in tacos and in scallop chowders.
What is Ceviche?
Ceviche is a South American seafood dish that originated in Peru typically made from fresh raw fish cured in fresh citrus juices including lemon and lime. The seafood is not cooked by heat, rather by a combination of lime juice and salt. Crunchy vegetables like peppers, cucumber, cherry tomatoes, and fresh herbs like parsley or cilantro are added for flavor.
Ceviche is typically served as an appetizer, but may also be served as a main course. Ceviche can be made with shrimp, scallops, and fresh fish like sea bass, tuna, halibut or swordfish.
Ceviche is best made with sashimi-grade seafood, but can also be made with frozen bay scallops that are freshly thawed and used immediately.
Related Reading: Buying Sustainable Seafood from Safeway
Ingredients in Ceviche
- 1 pound Open Nature Magdalena Bay Scallops, thawed and muscles removed
- 3/4 cup freshly squeezed lime juice, divided (4 limes)
- Kosher salt and fresh cracked black pepper
- 1 cup diced cucumber, seeded
- 1/2 cup shallots, thinly sliced
- 3 tablespoons scallions, sliced
- 1 avocado diced
- 1 cup red bell pepper, chopped into 1/2 inch pieces
- 1/4 cup fresh parsley, roughly chopped
- 1/2 jalapeno pepper, minced
- 2 cloves garlic, minced
- 1/4 cup olive oil
- sriracha (optional)
Add these items to your Safeway shopping list for grocery delivery or pickup, here or by clicking the buy now button below.
How to Make Scallop Ceviche
Thaw the scallops in the refrigerator for approximately 8 hours or place in a colander and rinse underwater for 4 to 6 minutes.
Similar to sea scallops, bay scallops also have a tough muscle that needs to be removed. Check the scallops for the muscle and remove them with your fingers or a small sharp knife.
In a large flat bowl or glass rimmed baking dish (like a Pyrex), place the scallops, 1 teaspoon of salt, and 1/2 cup of the lime juice, reserving the remaining lime juice for the chopped veggies. Cover and place into the refrigerator for one hour, allowing the lime juice and salt to “cook” the scallops.
In a large bowl, combine the cucumbers, shallots, scallions, bell pepper, avocado, jalapeno pepper, garlic, and parsley. Top with the remaining 1/4 cup of lime juice and 1/4 cup olive oil. Season with 1 teaspoon salt, and 1/2 teaspoon pepper.
When the scallops are done, remove from the lime juice using a slotted spoon and add to the vegetable mixture. Discard the remaining lime juice. Stir to combine.
Serve with tortilla chips or over lettuce cups with a side of Sriracha.
Be sure to consume the ceviche the same day it is made. The scallops will get mushy if left in the lime juice too long.
Scallop Ceviche
Ingredients
- 1 pound Open Nature Magdalena Bay Scallops thawed and muscles removed
- 3/4 cup freshly squeezed lime juice divided (4 limes)
- Kosher salt and fresh cracked black pepper
- 1 cup diced cucumber seeded
- 1/2 cup shallots thinly sliced
- 3 tablespoons scallions sliced
- 1 avocado diced
- 1 cup red bell pepper chopped into 1/2 inch pieces
- 1/4 cup fresh parsley roughly chopped
- 1/2 jalapeno pepper minced
- 2 cloves garlic minced
- 1/4 cup olive oil
- sriracha optional
Instructions
- Thaw the scallops in the refrigerator for approximately 8 hours or place in a colander and rinse underwater for 4 to 6 minutes.
- Similar to sea scallops, bay scallops also have a tough muscle that needs to be removed. Check the scallops for the muscle and remove them with your fingers or a small sharp knife.
- In a large flat bowl or glass rimmed baking dish (like a Pyrex), place the scallops, 1 teaspoon of salt, and 1/2 cup of the lime juice, reserving the remaining lime juice for the chopped veggies. Cover and place into the refrigerator for one hour, allowing the lime juice and salt to "cook" the scallops.
- In a large bowl, combine the cucumbers, shallots, scallions, bell pepper, avocado, jalapeno pepper, garlic, and parsley. Top with the remaining 1/4 cup of lime juice and 1/4 cup olive oil. Season with 1 teaspoon salt, and 1/2 teaspoon pepper.
- When the scallops are done, remove from the lime juice using a slotted spoon and add to the vegetable mixture. Discard the remaining lime juice. Stir to combine.
- Serve with tortilla chips or over lettuce cups with a side of Sriracha.
Notes
Additional Scallop Recipes
Scallop & Shrimp Puttanesca Pasta
Pan-Seared Scallops With Sweet Corn and Poblano Chiles
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