Scallop Ceviche with Avocado
⏲ ~33 min total · prep 18 · cook 15 · ≈ 4 servings
Recipe Lab · 2026-10-01 · Developed with AI assistance, human-reviewed · Photos: original, AI-generated with real-dish reference
Adapted from Wikibooks Cookbook, San Francisco style Scallop Ceviche (CC BY-SA 4.0 (verified via footer link on the source page)).
Ingredients
- 1 lb dry-packed sea scallops, sliced crosswise into 3 rounds each
- 1/2 cup fresh lime juice (from about 5 limes)
- 1/4 cup fresh lemon juice (from 2 lemons)
- 1 medium jalapeno, seeded and minced
- 1/4 small red onion, diced fine
- 1/4 cup fresh cilantro, chopped
- 2 tbsp extra-virgin olive oil
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly cracked
- 1 ripe avocado, halved and sliced
Nutrition
Calculated from USDA FoodData Central reference values, per serving (serves ≈ 4).
| Per serving | |
|---|
| calories kcal | 194 |
| protein g | 14 |
| fat g | 11.3 |
| carbs g | 10.2 |
| fiber g | 2.1 |
| net carbs g | 8.1 |
Instructions
- Rinse the scallops under cold water, pat them dry, and slice each sea scallop crosswise into 3 flat rounds. Bay scallops can stay whole.
- Stir the scallops, lime juice, and lemon juice together in a glass or ceramic bowl until every piece sits below the surface of the citrus. Cover and refrigerate 2 hours, stirring twice, until the flesh turns opaque at the edges with a faintly translucent center.
- Drain the scallops in a fine mesh sieve and press gently to lift off the excess citrus.
- Fold in the jalapeno, red onion, cilantro, olive oil, salt, and black pepper. Taste and add more salt if the lime still tastes sharp.
- Chill the mixed ceviche 15 minutes more so the onion loses its raw edge and the flavors settle.
- Halve and slice the avocado, arrange it on four chilled plates, spoon the ceviche over and around it, and pour any dressing left in the bowl on top. Serve cold the same day.
Why this recipe works
- Acid Denaturation: The acid in the citrus juice denatures the proteins in the scallop flesh, mimicking the texture of cooked seafood without heat.
- Surface Area: Slicing the scallops crosswise creates more surface area for the marinade to penetrate, ensuring an even flavor throughout each bite.
- Flavor Melding: Chilling the mixture allows the raw onion to soften and the citrus juice to meld with the scallops, enhancing the overall texture.
Tips
- Pat Scallops Dry. Pat scallops very dry before slicing to prevent them from becoming rubbery during the marinating process.
- Choose Dry-Packed. Use dry-packed scallops instead of wet-packed ones to avoid a diluted flavor and a watery final dish.
- Adjust Seasoning. Taste the ceviche before serving and adjust the salt levels, as the acid from the citrus can sometimes mask the seasoning.
- Serve Immediately. Serve the ceviche immediately after chilling to maintain the crisp texture of the avocado and the fresh crunch of the onion.
- Control Heat. If you prefer a milder heat, remove the seeds and white membranes from the jalapeno before mincing.
Serving
This keto ceviche serves a small group or a few people depending on appetite. Serve the chilled ceviche immediately over sliced avocado halves on chilled plates. A squeeze of additional lime juice brightens the dish before eating. This dish pairs well with crispy low-carb crackers or toasted almond bread. For a protein boost, you can add cooked shrimp or crab meat to the mixture. The combination of creamy avocado and fresh seafood provides a light yet satisfying snack that fits into a low-carb lifestyle.
Storage
Store the ceviche in an airtight container in the refrigerator for up to 24 hours. The avocado will oxidize and turn brown if exposed to air, so press plastic wrap directly onto the surface of the avocado before sealing the container. Do not freeze this dish as the texture of the scallops will become mushy and rubbery upon thawing. If you need to prepare it earlier, keep the ceviche and the sliced avocado separate and combine them just before serving to ensure the best texture.
Variations
- Tuna or Halibut: Swap the scallops for diced raw tuna or halibut to change the texture while keeping the same preparation method.
- Extra Crunch: Add diced cucumber or celery for extra crunch and hydration without adding significant carbohydrates.
- Citrus Blend: Use a blend of lime and grapefruit juice instead of lemon to introduce a slightly sweeter and more complex citrus profile.
- Herb Substitution: Substitute the cilantro with fresh parsley or basil to alter the herbal notes of the dish.
FAQ
- How long does it take to make this ceviche? The preparation takes about 15 minutes, but the scallops must marinate in the citrus for at least 15 minutes before serving.
- Can I use frozen scallops? You can use frozen scallops, but you must thaw them completely and pat them very dry to ensure the best texture.
- Is this ceviche cooked? The acid in the lime and lemon juice chemically alters the proteins in the scallops, giving them a cooked texture similar to poaching.
- How do I keep the avocado from turning brown? Press plastic wrap directly against the cut surface of the avocado and store it in an airtight container until ready to serve.
- What can I serve this with besides avocado? You can serve this ceviche on cucumber rounds, with keto crackers, or over a bed of mixed greens for a lighter meal.
Related keto recipes
→ Best Keto Snacks
Nutrition is calculated per serving from USDA FoodData Central reference values (embedded table); trace ingredients with negligible macros are excluded. Figures are estimates for informational purposes. As an Amazon Associate and affiliate partner, Keto Food Ideas earns from qualifying purchases at no additional cost to you.
← Home
