8 hours 20 mins

    This classic Latin American dish is so easy to make and is deeply impressive! Great for parties! The seafood is cooked by the acidity of the lime juice. Needless to say, fresh ingredients are a must in this recipe.

    101 people made this

    Serves: 4 

    • 450g sea scallops (or assorted seafood)
    • 8 limes, juiced
    • 2 tomatoes, diced
    • 5 green onions, minced
    • 2 stalks celery, sliced
    • 1/2 fresh green capsicum, minced
    • 1 handful chopped fresh coriander
    • freshly ground black pepper
    • 1 to 2 tablespoons olive oil

    Prep:20min  ›  Cook:8hr  ›  Ready in:8hr20min 

    1. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque.
    2. Empty half of the lime juice from the bowl. Add tomatoes, green onions, celery, green capsicum, coriander, black pepper and olive oil to the scallop mixture. Stir gently. Serve in small glasses with a slice of lime hanging over the rim.


    You may substitute a variety of seafood for scallops.

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    Reviews and Ratings
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    Reviews in English (99)


    This was really good. I used frozen scallops because I couldn't find fresh and was nervous about the quality, but I read that the process used for commercially freezing scallops kills some potentially harmful bacteria.  -  26 Apr 2007  (Review from Allrecipes US | Canada)


    I gave this to local fish market, they've doubled sales of scallops, orange roughy, halibut, etc. Gave to local restaurant, it's their "cold soup" of the day... I'm gin' it to acquaintances, now, they're "Pals"... nuff said?  -  04 Mar 2001  (Review from Allrecipes US | Canada)


    Oh My!!! Almost identical to the ceviche I used to order at one of my favorite restaurants! You can also substitute peeled & deveined shrimp in place of the scallops or use a combination! I'm hooked on this quick & easy recipe - really impresses, as well! Thank you, Star!  -  28 Feb 2001  (Review from Allrecipes US | Canada)