Scallop Ceviche

Health APRIL 2010

  • Yield:


  • 1 pound frozen bay scallops, defrosted and quartered
  • 1 cup cherry tomatoes (about 12 whole), roughly chopped
  • 2 green or red serrano chile peppers, seeded and minced (about 1/2 teaspoon)
  • 3/4 cup chopped fresh cilantro
  • 1 cup finely diced red onion (1/2 medium red onion)
  • 1 cup fresh orange juice
  • 1/3 cup fresh lemon juice
  • 1/3 cup fresh lime juice
  • 3 tablespoons finely shredded unsweetened coconut
  • Salt, to taste
  • Garnish: fresh cilantro


Combine scallops, cherry tomatoes, serrano chile peppers, chopped fresh cilantro, red onion, orange juice, lemon juice, lime juice, coconut, and salt, in a nonreactive (stainless steel or glass) bowl. Mix well; cover and refrigerate for at least 2 hours or up to 16 hours. Spoon the ceviche into 6 small (4-ounce) glasses, and garnish with fresh cilantro. Serve immediately.

Nutritional Information

Amount per serving
  • Calories: 125
  • Fat: 2g
  • Saturated fat: 2g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 14g
  • Carbohydrate: 13g
  • Fiber: 2g
  • Cholesterol: 25mg
  • Iron: 1mg
  • Sodium: 127mg
  • Calcium: 37mg

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Scallop Ceviche recipe