Similar Recipes

Scallop ceviche
Scallop Crudo
Pristine raw scallops, done up Italian-style with little more than olive oil, salt, and a few drops of lemon juice is as easy as can be—as long as you invest in the very best scallops.
Don Ceviche (Sea Bass Ceviche) From 'Ceviche: Peruvian Kitchen'
The opening chapter of Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, contains, not surprisingly, an array of ceviches.
Ceviche
Ceviche, also known as cebiche, seviche or sebiche, is the famous South American dish with fresh fish "cooked" in lime juice. Quick, easy (and not too sour!)
Sunday Brunch: Shrimp and Scallop Ceviche
Shellfish may not be the first thing to pop into most peoples minds' in the morning. But this simple ceviche has a little bit of spice and lots of bright flavors to shake off whatever you may have been doing the evening before.
Scallop Aguachile With Jalapeño, Cucumber, and Avocado
If you love ceviche, then Mexico's aguachile is for you. Traditionally made with raw shrimp, lime juice, chilies, cucumber, and onion, it's served immediately while still totally raw, unlike most other ceviche recipes. In this variation, sweet raw scallops are tossed with lime juice, jalapeño chilies, cucumber, and red onion, then served with tostadas and avocado (and if you like, beer or tequila).
Seared Scallops With Buttermilk Beurre Blanc
Sweet and tender scallops snuggle up with a twist on a classic French beurre blanc, using orange juice and buttermilk in place of the standard white wine and vinegar.
Fragrant Sea Scallop Cakes From 'One Good Dish'
David Tanis often riffs on international classics in his cookbooks, and the recipes in his new cookbook, One Good Dish, are no exception. His sea scallop cakes, inspired by Thai fish cakes, borrow flavors from Southeast Asia without worrying too much about authenticity.
Seared Scallops with Israeli Couscous
Nutty and chewy, the Israeli couscous gets a little kick from the jalapeño. The whole dish is super simple to prepare and quite addictive. The key is to not overcook the scallops.
Ceviche de Mango (Mango Ceviche) From Ceviche: Peruvian Kitchen
Seafood isn't the only thing that should get the ceviche treatment. In Martin Morales's new cookbook, Ceviche: Peruvian Kitchen, he lets mango take center stage.

Image description

Nantucket Scallop Ceviche, Blood Orange Sauce From 'Daniel'

I usually think of ceviches as quick, simple affairs. Cut up some seafood, throw it in a bowl with citrus juice, let it "cook" for a bit, and then serve. Daniel Boulud's scallop ceviche with blood orange sauce in his new cookbook, Daniel, is not that kind of ceviche. But the extra work actually pays off, and the final dish was probably the best ceviche I'd ever made, and certainly the prettiest.

Serve With