Avocado Scallop Ceviche

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Scallop ceviche is a healthy, flavorful appetizer filled with fresh vegetables, peppers and citrus. It’s gluten free, paleo & easy to make!

Avocado Scallop Ceviche

After the amazingness of my Bacon Pistachio Scallops last weekend, I went on a scallop frenzy.

It was all I wanted to eat for the next three days! One of the creations that I came up with while on my “Scallop Bender” was a delicious Avocado Scallop Ceviche Recipe.

Scallop Ceviche

Ceviche is one of my favorite things ever, yet somehow I’ve never posted a recipe for it on the blog!

It’s so light, fresh and flavorful, you really can’t go wrong!

Scallop Ceviche Recipe

My favorite “ceviche making memory” was from two summers ago on Martha’s Vineyard.

Some of my guy friends went out and caught a ton of striped bass and I made the most giant batch of ceviche ever with the fresh fish caught that morning. It was so delicious, I could have eaten it for days (and I did!)

The only time I stopped was to eat Lobster Rolls, because of the Martha’s Vineyard Lobster Roll Challenge, of course!

Scallop Ceviche Ingredients

Avocado Scallop Ceviche Ingredients

  • ½ lb scallops (diced)
  • ¼ cup grape tomatoes (quartered)
  • 1 jalapeno (minced)
  • ¼ cup red onion (minced)
  • ¼ cup red bell pepper (minced)
  • ½ cup citrus juice (orange, lemon or lime)
  • ½ tsp kosher salt
  • 2 avocados (diced)
  • ¼ cup fresh cilantro (chopped)

Avocado Scallop Ceviche Instructions

Add the scallops, tomatoes, jalapeño, red onion and bell pepper to a large  bowl.

Scallop Ceviche Recipe

Squeeze the citrus juice over the top. I used a combination of fresh lemons and oranges.

Scallop Ceviche Recipe

Make sure all of the scallops are covered with the citrus juice. Place covered in the refrigerator for 3-6 hours.

Remove from the refrigerator, add the salt, avocado and cilantro.

Avocado Scallop Ceviche

Serve with tortillas, chips, bell peppers or jicama chips.

Scallop Ceviche

Perfect as an appetizer before Chipotle Lime Chicken Skewers or Grilled Shrimp Tacos!

Avocado Scallop Ceviche
5 from 2 votes
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Avocado Scallop Ceviche

Scallop ceviche is a healthy, flavorful appetizer filled with fresh vegetables, peppers and citrus. It's gluten free, paleo & easy to make!

Course Appetizer, Side Dish, Snack
Cuisine Mexican
Prep Time 10 minutes
Refrigeration Time 3 hours
Total Time 3 hours 10 minutes
Servings 3 cups ceviche
Calories 288 kcal
Author Whitney Bond

Ingredients

  • ½ lb scallops diced
  • ¼ cup grape tomatoes quartered
  • 1 jalapeno minced
  • ¼ cup red onion minced
  • ¼ cup red bell pepper minced
  • ½ cup citrus juice orange, lemon or lime
  • ½ tsp kosher salt
  • 2 avocados diced
  • ¼ cup fresh cilantro chopped

Instructions

  1. Add the scallops, tomatoes, jalapeño, red onion and bell pepper to a large bowl.
  2. Squeeze the citrus juice over the top.
  3. Make sure all of the scallops are covered with the citrus juice.
  4. Place, covered, in the refrigerator for 3-6 hours.
  5. Remove from the refrigerator, add the salt, avocado and cilantro.
  6. Serve with tortillas, chips, bell peppers or jicama chips.