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Maine Sea Scallop Ceviche

Ellen Silverman

Servings: 4.

Diver scallops are those that are hand-harvested by divers who only pick large and mature scallops and leave the smaller ones to repopulate. This refreshing ceviche uses diver sea scallops and three types of citrus. Serve it as a light supper or in stemmed glasses as an elegant first course at a dinner party.

This recipe is excerpted from Harvest to Heat. Read our review.


  • 2 medium red bell peppers
  • 2 Tbs. extra-virgin olive oil
  • 1 pound large fresh diver scallops
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1 tsp. soy sauce
  • 1 tsp. minced fresh ginger
  • 1 clove garlic, minced
  • 2 Tbs. thinly sliced scallions (white and green parts)
  • 1 large tomato, peeled and finely chopped
  • 2 Tbs. finely chopped fresh cilantro
  • 1 tsp. hot sauce, preferably Sriracha
  • 4 cups mixed baby lettuces (optional)


  • Roast the red bell peppers: Heat the oven to 400°F. Rub the bell peppers all over with the olive oil and put on a baking sheet. Roast in the oven, turning a few times, until the peppers are lightly charred, 30 to 40 minutes. Transfer to a bowl and cover tightly with plastic wrap for 15 minutes. When the peppers are cool enough to handle, peel, seed, and finely chop. You should have about 1 cup of chopped roasted red peppers. Set aside.Remove the tough white muscle attached to each scallop and discard. Cut the scallops into 1/2-inch pieces. Put the scallops in a medium saucepan, just cover with water, and poach in barely simmering water until opaque and firm, 30 seconds. Drain and allow to cool, then transfer to a large bowl.

    In a medium bowl, whisk the lemon, lime, and orange juices, soy sauce, ginger, and garlic. Pour over the scallops, cover, and chill for 1 hour in the refrigerator. Mix in the roasted peppers, scallions, tomatoes, cilantro, and hot sauce. Serve chilled over a bed of mixed baby lettuces, if desired.


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