Scallop ceviche made with Alaska weathervane scallops, lime, tomato, jalapeño, and cilantro

This fresh scallop ceviche features wild Alaska Weathervane Scallops marinated in citrus and tossed with tomato, red onion, jalapeño, and cilantro. Bright, zesty, and full of clean ocean flavor—it’s a fisherman’s-style favorite that’s perfect for warm days.

  • Prep Time:

    15 minutes

  • Cook Time:

    30 minutes (marinating)

  • Total Time:

    45 minutes

  • Servings:

    4

  • Ingredients:

    • 1 lb Alaska Weathervane Scallops, thawed and chopped into ½-inch pieces
    • ½ cup fresh lime juice (about 4 limes)
    • ¼ cup fresh lemon juice (about 2 lemons)
    • 1 medium tomato, chopped
    • ⅓ small red onion, finely diced
    • ½ jalapeño, seeded and finely diced (adjust to taste)
    • 2 tbsp chopped fresh cilantro
    • Salt, to taste

  • Instructions:

    1. Marinate the scallops: In a glass or non-reactive bowl, combine the chopped scallops with lime and lemon juice. Stir to coat evenly. Cover and refrigerate for 30–45 minutes, or until the scallops turn opaque and are “cooked” by the citrus.
    2. Drain slightly (optional): If desired, drain off a bit of the citrus juice for a less soupy ceviche—but don’t rinse.
    3. Add vegetables and herbs: Stir in the chopped tomato, red onion, jalapeño, and cilantro. Season with salt to taste.
    4. Chill and serve: Let the mixture sit for 5–10 more minutes in the fridge to allow flavors to blend. Serve cold with tortilla chips, cucumber slices, or in small cups as a refreshing appetizer.

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