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Scallop Ceviche

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This zesty scallop ceviche is a bright and sophisticated starter that relies on the natural acidity of citrus fruits to delicately cure the seafood. Combining the sweetness of orange juice with the sharp tang of lemon and lime, this recipe creates a beautifully balanced dressing that complements the tender bay scallops. The addition of fresh serrano chillies and red onion provides a crisp, savoury edge, while the coriander adds a classic herbaceous finish.

As a diabetes-friendly option, this dish is naturally low in carbohydrates and high in lean protein, making it an excellent choice for a light lunch or an elegant dinner party appetiser. The unsweetened coconut flakes offer a subtle tropical crunch without any added sugars. Serve it chilled in individual glasses for a refreshing, nutrient-dense meal that is as visually stunning as it is delicious.

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Ingredients for Scallop Ceviche

  • 450g bay scallops, quartered

  • 240ml (about 12 whole) cherry tomatoes, roughly chopped

  • 2 green or red serrano chillies, seeded and minced (about 1/2 teaspoons )

  • 3/4 cup chopped fresh coriander, plus additional for garnish

  • 160g finely diced red onion (1/2 medium red onion)

  • 240ml fresh orange juice

  • 80ml fresh lemon juice

  • 80ml fresh lime juice

  • Salt to taste

  • 3 tablespoons finely shredded unsweetened coconut flakes

How to make Scallop Ceviche

  1. Combine all the ingredients in a nonreactive bowl and stir to mix well. Cover and refrigerate for at least 2 hours, and up to 16.

  2. Spoon the ceviche into small (110g) glasses and garnish with coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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