The colour of this ceviche is what made me stop scrolling and start cooking. Pink-white scallop pieces next to golden peach cubes, bright red bell pepper, purple red onion, green cilantro, and a jalapeño. All of it dressed in fresh lime and orange juice. No cooking at all. The acid from the citrus firms the scallops in fifteen minutes. One of my favorite things we make all summer.
The peach salsa folds into the marinated scallops right before serving. Sweet peaches against the citrus-cured scallops with the heat of the jalapeño running underneath. It tastes like summer at the beach.
Tips for Making Scallop Ceviche with Peach Salsa
Use dry pack scallops
Dry pack scallops have not been soaked in preservatives. They are drier, firmer, and taste better in ceviche. Wet-packed scallops release liquid and dilute the citrus marinade.
Rinse under cold water, pat completely dry, and cut into small pieces. The smaller the pieces, the faster the citrus firms them.
Marinate for exactly fifteen minutes
Lime juice and orange juice cover the scallop pieces. Fifteen minutes in the fridge. Longer and the scallops become rubbery and opaque all the way through.
Drain off the excess juice before folding in the peach salsa. Too much liquid turns the ceviche into a soup.
Scallop Ceviche with Peach Salsa
- Total Time: 30 minutes
- Yield: Serves 4
- Diet: Gluten-Free
Description
This South Carolina-inspired appetizer takes advantage of juicy late season peaches and beautiful plump scallops.
Ingredients
- 1 pound dry pack scallops
- 1/4 cup fresh squeezed lime juice
- 2 Tablespoons fresh squeezed orange juice
- 1 1/2 cups peeled bite sized peaches (yellow or white)
- 1/2 cup finely diced bell pepper
- 1/4 cup finely chopped red onion
- 1 jalapeño, seeded and finely chopped
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Rinse the scallops under cold water and pat dry with paper towels.
- Cut the scallops into small pieces and place them in a bowl.
- Add the lime juice and orange juice to the scallops, stirring to combine.
- Cover and refrigerate for 15 minutes to allow the scallops to marinate.
- In a separate bowl, combine the peaches, bell pepper, red onion, jalapeño, and cilantro.
- Remove the scallops from the refrigerator and drain off the excess liquid.
- Gently fold the peach salsa into the scallops.
- Season with salt and pepper to taste.
- Serve immediately or refrigerate until ready to serve.
- Prep Time: 15 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 10
- Sodium: 150
- Fat: 1
- Carbohydrates: 15
- Fiber: 2
- Protein: 20
Frequently Asked Questions
Is the scallop raw?
Technically, yes. The citrus acid denatures the proteins and changes the texture, similar to cooking. The scallops become firm and opaque on the outside. If you are uncomfortable with raw seafood, this is not the dish.
What kind of peaches work?
Ripe, sweet peaches, yellow or white. Cut into bite-sized cubes. Firm peaches hold their shape better. Very soft peaches turn to mush when mixed with the scallops.
Can I make this ahead?
Make the peach salsa up to two hours ahead. Marinate the scallops no more than fifteen minutes before serving. Assemble at the last moment for the best texture.
