Jungle Jeff's Scallop Seviche

Jungle Jeff's Scallop Seviche

Coastal Living SEPTEMBER 2004

  • Yield: Makes about 6 cups


  • 1 small red onion, finely chopped
  • 1 red bell pepper, finely chopped
  • 1 green bell pepper, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 Scotch bonnet or habanero chile, very finely chopped
  • 1/2 cup packed fresh cilantro, finely chopped
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 3 tablespoons sweet Thai chili sauce*
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon curry powder
  • Pinch of cardamom powder
  • 1 1/2 teaspoons kosher salt**
  • 2 pounds large scallops, each sliced to create 2 to 3 medallions


Combine all ingredients in a large bowl. Make sure scallops are completely covered by marinade. Cover and chill at least 3 hours before serving (but no more than 10 hours).

Serve with sliced avocado and toasted bread or crackers.

*Sweet Thai (or Asian) chili sauce is available in Asian markets or the international section of the grocery store.

**If substituting regular salt for kosher salt, use 3/4 teaspoon.


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Jungle Jeff's Scallop Seviche recipe