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Home > Recipes > Ceviche Recipes > Bay Scallop Ceviche


  • 1 pound tiny bay scallops
  • 2 tablespoons honey
  • ½ cup fresh lime juice
  • 1 cup diced seeded tomatoes
  • 2 tablespoons seeded and minced poblano pepper
  • ¼ cup chopped fresh cilantro or parsley
  • ½ cup minced red onion
  • 2 tablespoons minced shallots
  • Kosher or coarse salt and freshly ground pepper to taste
  • Tortilla or plantain chips or scoop sized pieces of lettuce such as bibb or butter to serve


  • In a large bowl stir together the honey and lime juice. Add the scallops, along with the tomatoes, poblano pepper, cilantro or parsley, onion, shallots, and salt and pepper. Toss and marinate in the fridge for at least 2 hours and up to 24.
  • Serve cold, in small bowls, or with chips, or on lettuce.

    Recipe courtesy of The Mom 100