Isthmian-Style Scallop Ceviche

Ivy Stark

Dos Caminos, NYC

Ivy Stark served this simple Mexican scallop ceviche at her Beard House dinner, which celebrated the cuisine of Oaxaca. It’s great for a hot summer day.


  • 1 pound sea scallops
  • 1 cup lime juice, plus juice of 1 lime
  • 2 tablespoons flavorless oil, such as canola or grape-seed
  • Juice of 1 orange
  • Juice of 1 grapefruit
  • 2 habanero chiles, seeded and thinly sliced
  • 1 tablespoon thinly sliced scallions
  • 1 tablespoon chopped cilantro leaf
  • 1 1/2 teaspoons grated fresh ginger
  • 1 1/2 teaspoons Maggi seasoning sauce
  • 1 teaspoon rice vinegar
  • Salt to taste


Slice scallops crosswise into 1/8-inch thick slices. Place scallop slices in glass or porcelain dish and pour 1 cup lime juice over them. Refrigerate 30 minutes. (Don't marinate too long—the scallops will toughen.)

Drain the scallops and and toss with oil, juice of 1 lime, orange juice, grapefruit juice, habanero chiles, scallions, cilantro, ginger, Maggi sauce, and vinegar. Season with salt to taste.


4 to 6 servings