Scallop Ceviche


3/4 to 1 pound fresh scallops
(or snapper, mahi mahi, etc)
1 tablespoon minced jalapeƱo
1/2 teaspoon salt, or to taste
pinch of dried oregano
pinch of cayenne
2/3 cup equal parts fresh squeezed lime and lemon juice
1/2 cup diced cucumber
1/2 cup orange supremes cut into small chunks
1/2 cup thinly-sliced red or white onion (or chives)
2 tablespoons julienne radish
1 tablespoon chopped cilantro

Notes: I used 1 lb scallops, fresh oregano instead of dried, chives instead of onion, and I added a little extra radish, orange, and cucumber.


The preparation is written out below or you can watch Chef John's video at Food Wishes HERE.

Cut scallops or fish into very small cubes and place in a large non-reactive bowl. Add minced jalapenos, a pinch of salt, cayenne, and oregano. Add lemon and lime juice. Mix well. Pat down and make sure everything is covered with the juice. If not, add a little more lemon or lime juice. Cover with saran wrap. Make sure that the saran wrap is touching all of the mixture by pressing it down evenly into the bowl. Let marinate 1-6 hours or until the scallops are "cooked" through. Stir occasionally. Prep veggies when the ceviche is almost finished. Peel cucumbers and scoop out the seeds. Cut into small cubes. Julienne radishes. Cut avocado into small cubes. Cut orange supremes into small cubes. (Click HERE to learn how to make orange supremes.) Mince chives. Chop cilantro. When the ceviche is finished, add all veggies and herbs. Add a drizzle of olive oil. Stir and serve over jasmine rice or with tortilla chips.

Recipe Source:



Anonymous's picture
We are the only cvv shop that sell only non vbv cards Visa|MasterCard|AmericanExpress|Discover WWW.NONVBV.RU Online CvvShop For Professionals Only Selling Non VBV / MSC Card We Only Sell Non Secure Cvv 90% Valid Rate 6 Hour Refund