Scallop Ceviche

Barton Seaver

Coastal Culinary Academy, South Freeport, ME


  • 1 pound bay scallops (or small sea scallops, sliced or cut in half)
  • 1 clove garlic, halved
  • 1 slice fresh ginger
  • 1 ½ cups fresh lime juice
  • 1 small fresh chile pepper, such as Fresno or serrano, finely diced
  • Salt
  • 2 stalks celery, diced
  • 1 large red onion, thinly sliced (about 2 cups), rinsed briefly under cold water
  • 1/2 cup very thinly sliced fennel and/or fennel fronds (or a dash of anise-flavored liquor, such as Pernod or anisette)
  • 3 scallions, thinly sliced
  • 2 tablespoons mint leaves, torn into small pieces
  • 1 teaspoon grated mace
  • Endive, radicchio, and/or broiled sweet potatoes, for serving


Pick through the scallops to remove any remaining bits of shell. Do not wash them.

Rub the sides of a bowl with the garlic and fresh ginger to aromatize it, then discard. Add the lime juice, chile, and salt to taste. Stir to dissolve the salt and let sit for a minute.

Add the celery, onion, and fennel (or liquor if using) and toss to coat with the lime juice. Add the scallops and gently toss to mix. Refrigerate for 30 minutes.

Add the scallions, mint, and mace, and toss to combine. Let sit another 3 to 5 minutes and then divide among individual dishes. Spoon any remaining marinade over the dishes and serve immediately with slices of endive, radicchio, and/or boiled sweet potatoes.


Serves 4