Ceviche de pétoncles simple | Printable Recipe

Ingredients

8 oz Larry’s Catch Wild Atlantic Scallops (dry-packed, fresh or properly thawed)
2 tbsp fresh lemon juice (about 1 lemon)
2 tbsp fresh lime juice (about 1–2 limes)
2 tbsp fresh orange juice (about ½ orange)
¼ cup finely diced red onion
1 small jalapeño, finely minced (seeds removed for less heat)
¼ cup chopped fresh cilantro
Salt, to taste
Optional: diced mango or avocado for garnish

Nutrition values are estimates and may vary based on ingredients used.

Pat scallops dry with paper towel and cut into ½-inch pieces for even marination.
In a glass or ceramic bowl, combine lemon juice, lime juice, and orange juice.
Add scallops to the citrus mixture and gently stir to ensure they are fully coated.
Cover and refrigerate for 30–60 minutes until scallops turn opaque and are “cooked” by the citrus.
Drain most of the marinade, leaving a few spoonfuls for flavour.
Stir in diced red onion, minced jalapeño, and chopped cilantro.
Season lightly with salt and adjust citrus or seasoning to taste.
Serve chilled with tortilla chips, on lettuce cups, or in small bowls.
Optional: garnish with diced mango or avocado before serving.