{"id":6047,"date":"2024-12-21T05:31:15","date_gmt":"2024-12-20T18:31:15","guid":{"rendered":"https:\/\/dinnertimesomewhere.com\/?p=6047"},"modified":"2026-04-15T12:16:32","modified_gmt":"2026-04-15T02:16:32","slug":"scallop-ceviche-with-chili","status":"publish","type":"post","link":"https:\/\/dinnertimesomewhere.com\/index.php\/appetizers-and-snacks-recipes\/seafood-appetizers\/scallop-ceviche-with-chili\/","title":{"rendered":"Scallop Ceviche with Chili"},"content":{"rendered":"\n

This amazing Scallop Ceviche with Chili recipe produces a visually stunning restaurant quality level dish at home. The little secret about this dish is just how simple it is to make! Only a handful of everyday ingredients are needed, and you can produce this delicious Ceviche recipe at home. This light and refreshing dish is a perfect appetizer or a light dinner. It goes great with a glass of Wine, especially during the warmer months of the year. So, why not treat yourself?

<\/p>\n\n\n\n

\n
Jump to Recipe<\/a><\/div>\n<\/div>\n\n\n\n
<\/div>\n\n\n\n

How to make the perfect Scallop Ceviche with Chili<\/h2>\n\n\n\n

There are two key components to this dish, the Scallops, and the sauce (otherwise known as the marinating liquid). While both elements are simple, it is critical that you get both right to ensure the best tasting dish possible. We\u2019ll kick things off with the Scallops, as they are naturally the star of the show

<\/p>\n\n\n\n

Choosing the right Scallops for the dish<\/h2>\n\n\n\n

Buying Seafood can always be a little bit tricky. Just peering through a glass display case isn\u2019t really the best way to judge the quality of the Seafood. Our best advice is to ask the Fish Monger if you can have a little bit of a smell of the Scallops. If they have an overt fishy smell, they\u2019re not going to be good. You want a subtle smell, but not too overpowering. That is the sign of a great Scallop

<\/p>\n\n\n

\n
\"Scallop
Choosing the right Scallops makes a huge difference when preparing this dish<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Try to buy hand dived Scallops if you can. Hand dived Scallops are exactly what they sound like. They are specifically hand-picked by divers from the bottom of the ocean, or from Scallops farms. You want these over regular Scallops which are dredged using equipment. Dredged Scallops are far more likely to have sand in them, which results in a grainy and unpleasant texture

<\/p>\n\n\n\n

I prefer the larger Scallops for this dish. This is purely for presentation purposes, and they make preparing the dish a little easier. For our Scallops Ceviche with Chili we carefully slice the Scallops in half. This is primarily to hasten the \u2018cooking\u2019 process when the Scallops take a bath in the Ceviche sauce

<\/p>\n\n\n\n

Halving the Scallops allows for more surface area to get contact with the sauce, reducing the overall cooking time. It also makes for a better looking presentation on the plate, and they are easier to eat. Just make sure you cut the Scallops with a very sharp knife, and try to cut them in one, clean motion

<\/p>\n\n\n\n

Making the delicious Citrus Sauce<\/h2>\n\n\n\n

The second key component in this Scallop Ceviche with Chili recipe is the sauce. The Sauce has two major purposes in the recipe. The first is obviously to taste good, and this one does that in spades! The combination of Orange Juice, Lemon Juice, Lime Juice, and finely ground Garlic make for a delicious and refreshing flavor!

<\/p>\n\n\n\n

The second major requirement for a Ceviche sauce is that it needs to \u2018cook\u2019 the Seafood. The acid from the citrus fruits will slowly cook the Seafood, which will change its color to a bright white color. The flavor of the Scallops will also change, taking on those wonderful citrus flavors

<\/p>\n\n\n

\n
\"Scallop
This beautiful Citrus sauce both cooks and flavors the Scallop Ceviche with Chili dish<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Make sure you are using Scallops that can be eaten raw<\/h3>\n\n\n\n

Now you can eat the Scallops completely raw (provided you\u2019ve purchased some good quality Scallops \u2013 always best to check with the Fish Monger before you eat raw Seafood), however letting them sit in the sauce for 15 \u2013 20 minutes gives them a beautiful color, texture, and flavor

<\/p>\n\n\n\n

It\u2019s got to be one of the easiest dishes to cook. Simply make up the sauce by combining all of the ingredients in a bowl large enough to hold the sauce and the Scallops. Then, drop the Scallops in the sauce and leave them alone for 15 minutes! That\u2019s it!

<\/p>\n\n\n\n

Try to ensure that the bowl is large enough to hold the sauce and the Scallops, but not too large that the Scallops won\u2019t be completely submerged in the liquid. You want those Scallops completely submerged to ensure a good, even cook

<\/p>\n\n\n\n

You can just make more sauce (keeping the ratios even) to accommodate this, or simply cook the Seafood in batches. It is important that the Scallops are completely submerged to cook evenly

<\/p>\n\n\n\n

An optional step is to strain the sauce before plating<\/h2>\n\n\n\n

When using freshly squeezed juice (especially Orange Juice) you\u2019ll likely get a bunch of bits floating around. These are perfectly fine to eat, but they don\u2019t add anything to the flavor. Their texture isn\u2019t pleasant, and they don\u2019t look all that appealing either

<\/p>\n\n\n\n

Therefore, we recommend straining the Sauce once you are ready to plate. This way you\u2019ll be able to discard those bits, along with the diced Garlic, resulting in a silky-smooth looking sauce. At this point the Sauce has already taken on the flavor of the Garlic, so it\u2019s done its job and can be discarded

<\/p>\n\n\n

\n
\"Scallop
Plating this Scallop Ceviche is the fun part. You can be super creative to make a visually stunning looking plate of food<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

Once your Scallops are ready, it\u2019s time to plate up!<\/h2>\n\n\n\n

Visually, this is an impressive looking dish, so try to have some fun with the plating and presentation! I like to place the Scallops evenly across a plate and then pour just enough sauce into the plate to cover it, without it overflowing

<\/p>\n\n\n\n

Then you can add the garnish of Red Chili and finely diced Scallions to the dish. The Chili adds a subtle punch of heat, but not too much so don\u2019t freak out! We highly recommend adding the Chili to the dish, as that subtle hit of spice really elevates the dish. Keep a few seeds on there too!

<\/p>\n\n\n\n

The Green Onions \/ Scallions are an optional addition, but not only do they look amazing on the plate, but they add a lovely crunchy texture to the Scallop Ceviche with Chili dish. I find this is needed, and it truly helps to elevate the dish to restaurant quality levels!

<\/p>\n\n\n

\n
\"Ceviche
You can use other types of Seafood such as Shrimp, Clams, Salmon, or Whitefish instead of Salmon if you prefer<\/figcaption><\/figure>\n<\/div>\n\n\n
<\/div>\n\n\n\n

You can also try this dish with different types of Seafood<\/h2>\n\n\n\n

The joy of cooking Ceviche is that very often it\u2019ll work with different types of Fish and Seafood. Other Shellfish would be a great alternative to Scallops if you want to try it out. Shrimp and Clams would be a great choice. You could even have some fun with Clams by plating the Clams in their shells and pouring the sauce over the top!

<\/p>\n\n\n\n

Fish is another great option. Just think about the typical Fish that you would enjoy raw at your favorite Sushi place and chances are it\u2019s going to taste great in a Ceviche. Some common types of Fish that work in Ceviche is Salmon, Tuna, Kingfish, Snapper, and Fluke. There are loads of great options, so why not try out a few and see which you prefer

<\/p>\n\n\n\n

\n