Perfect Scallop Ceviche with Cucumber
A light, elegant ceviche featuring tender scallops marinated in fresh lime juice with crisp cucumber and bright herbs. Perfect for quick, sophisticated entertaining.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Cuisine: Latin American
Ingredients
Scale
- 1 pound (450g) fresh sea scallops, cleaned and thinly sliced
- 1 medium cucumber, peeled and thinly sliced
- 1/3 cup (80ml) fresh lime juice
- 1/4 cup finely diced red onion
- 2 tablespoons fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- 2 tablespoons extra virgin olive oil
- Sea salt and freshly cracked black pepper to taste
- Optional: diced avocado
Instructions
- Rinse scallops gently under cold water and pat dry with paper towels. Slice scallops into thin, even rounds about 1/4 inch (6 mm) thick.
- Peel the cucumber if the skin is thick or waxy. Cut into thin rounds about 1/8 inch (3 mm) thick. If very watery, lightly salt and drain on paper towels for 10 minutes.
- Finely dice the red onion. To mellow flavor, soak diced onion in cold water for 5 minutes, then drain well.
- In a medium bowl, combine fresh lime juice, extra virgin olive oil, salt, pepper, and chopped jalapeño if using. Stir to blend.
- Add scallops, cucumber, diced onion, and cilantro to the marinade. Toss gently to coat all pieces evenly, ensuring scallops are mostly submerged.
- Cover the bowl and refrigerate for 15-20 minutes to allow the lime juice to ‘cook’ the scallops. Avoid marinating longer than 30 minutes.
- Just before serving, taste and adjust seasoning with salt and pepper. Optionally fold in diced avocado. Serve chilled in small bowls or on a platter with fresh herbs for garnish.
Notes
Use dry-packed scallops for best texture and flavor. Slice scallops thinly for even marinating. Marinate for 15-20 minutes only to avoid rubbery texture. Fresh lime juice is essential; avoid bottled. Add avocado just before serving to prevent browning. If ceviche is too acidic, a pinch of sugar can mellow the flavor.
Nutrition
- Serving Size: About 1 cup (200g)
- Calories: 165
- Sugar: 3
- Sodium: 250
- Fat: 5
- Saturated Fat: 0.7
- Carbohydrates: 6
- Fiber: 1
- Protein: 20
Keywords: scallop ceviche, cucumber ceviche, raw scallops, lime marinade, easy appetizer, elegant entertaining, seafood ceviche