One-Hour Scallop Ceviche

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Recipe by Raquel Grinnell

Baltimore Style magazine, July/August 2001. Acidic marinades actually “cook” delicate seafood such as scallops. In some cases this is desirable, as in this quick recipe for ceviche, featured at the Joy America Cafe in Baltimore.

Ingredients Nutrition

  • 1 lb sea scallops, fresh rinsed and drained
  • 2 cups orange juice, fresh preferred
  • 12 cup tomato juice
  • 14 cup lime juice, fresh preferred
  • 14 cup lemon juice, fresh preferred
  • 4 garlic cloves, finely chopped
  • 12 cup jalapeno pepper, chopped with membranes and seeds removed (wear rubber gloves)
  • 12 cup onion, chopped
  • 12 cup cilantro, fresh and chopped
  • salt and pepper, to taste


  1. After cleaning the scallops, set aside in a large bowl. Mix all the remaining ingredients in a separate bowl, large enough to accommodate the scallops and marinade. Let the scallops marinate for about one hour, in a refrigerator. Serve chilled, well dressed with the marinade.

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