Scallop Ceviche

Servings 2 servings


  • 1 lb scallops
  • 3/4 tsp salt
  • 1/2 tsp black pepper
  • 2/3 cup onions, chopped
  • 2 tbsp hot pepper, chopped
  • 6 limes, juiced
  • 3 tbsp olive oil
  • 1 tbsp white vinegar
  • 1 1/2 tbsp minced parsley
  • 2 small ripe tomatoes, peeled and chopped


  • Cut the scallops into large pieces and arrange in the bottom of a glass bowl. Sprinkle with salt and pepper. Cover with the chopped onions arranged in an even layer. Add the chopped peppers distributing them evenly over the onions. Pour the lime juice evenly over the top. Cover the bowl with plastic wrap and refrigerate for at least 8 hours or overnight. Uncover and mix gently with a wooden spoon after 6 hours or in the morning if left overnight. Add the olive oil, parsley and tomatoes. Stir gently. Cover again and put back into refrigerator for at least 1 hour or until served. To serve, ladle into soup bowls, being sure to include some of the liquid and solids that have settled to the bottom of the bowl.


Vintage Harbor Fish recipe, circa 1981.
Keyword vintage recipe
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