Ginger-Lime Scallop Ceviche


Keller + Keller Photography


  • 1 tablespoon chopped scallion greens
  • 1 clove garlic, minced
  • 1 tablespoon chopped cilantro
  • 1/2 yellow bell pepper, seeded and finely diced
  • 1/2 red bell pepper, seeded and finely diced
  • 2 teaspoons minced fresh jalapeƱo
  • Sea salt and freshly ground black pepper
  • 1/2-inch piece fresh ginger, peeled and chopped
  • Juice of 2 limes
  • 1 tablespoon grapeseed oil
  • 1 pound sea scallops, diced


1. Combine scallion greens, garlic, cilantro, bell peppers, jalapeño, 1/4 teaspoon salt, ginger, lime juice and oil in a large bowl. Add scallops; toss gently. Cover with plastic wrap and refrigerate, stirring occasionally, for 30 minutes to 3 hours. Season with salt and pepper and serve.

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  • Total:
  • Yield: Serves 8 as an appetizer

Nutritional Information

Calories per serving: 63
Fat per serving: 2g
Saturated fat per serving: 0g
Cholesterol per serving: 14mg
Fiber per serving: 0g
Protein per serving: 7g
Carbohydrate per serving: 4g
Sodium per serving: 293mg
Iron per serving: 0mg
Calcium per serving: 8mg

Good to Know

Serve the ceviche on a small bed of baby arugula as an appetizer, or in a bowl with tortilla or plantain chips for a light family-style dinner for 4.
Jennifer Trainer Thompson Adapted from Fresh Fish. Copyright © Jennifer Trainer Thompson. Used with permission from Storey Publishing.