Ceviche-Style Scallops


  • 6large scallops
  • Thinly sliced red onion
  • Fresh hot chiles (like Serrano or Thai)
  • salt and pepper
  • generous amount of lime juice


  • cilantro


  1. Slice 6 large scallops into thin rounds and put them on a plate.
  2. Scatter some thinly sliced red onion and rounds of fresh hot chiles (like Serrano or Thai) over the top.
  3. Sprinkle with salt and pepper, and a generous amount of lime juice.
  4. Serve right away, or wait for up to 30 minutes (the scallops will gently “cook” in the lime juice).
  5. Garnish: Cilantro.

About 5 minutes

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