Zesty Scallop Ceviche with Creamy Avocado

Avocado Scallop Ceviche — a bright, refreshing seafood dish bursting with citrus, fresh vegetables, jalapeño heat and creamy avocado. This gluten-free, paleo-friendly recipe is quick to prepare with just 10 minutes of active prep and chills to perfection in the refrigerator.

Ceviche is one of those simple, flavorful dishes that shines in warm weather and at casual gatherings. The acid in citrus gently “cooks” the scallops, giving them a firm, opaque texture while preserving a fresh, slightly sweet ocean flavor. This Avocado Scallop Ceviche pairs tender diced scallops with bright grape tomatoes, crunchy red pepper and onion, a touch of jalapeño for heat, and rich avocado and cilantro to finish.

I love making ceviche whenever the scallops are very fresh. One of my favorite memories is making a huge batch after friends caught striped bass on Martha’s Vineyard — the result was impossibly fresh and delicious. This scallop version follows the same simple approach: chop, toss with citrus, refrigerate until opaque, then finish with avocado and salt. It’s an ideal make-ahead appetizer or light main for warm evenings.

Ingredients

• ½ pound scallops, diced
• ¼ cup grape tomatoes, quartered
• 1 jalapeño, minced (remove seeds for milder heat)
• ¼ cup red onion, minced
• ¼ cup red bell pepper, minced
• ½ cup citrus juice (orange, lemon, or lime — or a mix)
• ½ teaspoon kosher salt
• 2 avocados, diced
• ¼ cup fresh cilantro, chopped

Instructions

Follow these simple steps to prepare avocado scallop ceviche. Total active prep time is about 10 minutes; allow refrigeration for the ceviche to finish marinating and firming up.

1. In a large bowl, combine the diced scallops, grape tomatoes, minced jalapeño, red onion, and red bell pepper.
2. Pour the citrus juice evenly over the seafood and vegetables. Gently stir so all pieces are coated; the scallops should be submerged in the juice.
3. Cover the bowl and place it in the refrigerator. Let the mixture chill and marinate for 3–6 hours, or until the scallops become opaque and slightly firm to the touch.
4. When ready to serve, remove the bowl from the refrigerator and gently fold in the kosher salt, diced avocado, and chopped cilantro.
5. Serve chilled. This ceviche is excellent with tortilla chips, jicama chips, sliced bell pepper, or on small tostadas as an appetizer or light meal.

Serving Suggestions & Pairings

Avocado Scallop Ceviche makes a bright starter for a summer menu or an easy protein-forward lunch. Serve with crisp tortilla chips, raw vegetable slices (jicama, cucumber, or bell pepper), or on top of corn tostadas. It also pairs well with grilled seafood skewers or tacos if you want to build a full coastal-inspired meal.

Variations and Substitutions

• Swap the scallops for very fresh white fish (such as sea bass) or cooked shrimp if preferred.
• Adjust the jalapeño quantity or remove seeds to control the heat.
• Use a blend of citrus juices—lime and orange together add a nice balance of tart and sweet.
• For extra crunch, stir in finely diced cucumber or radish just before serving.

Storage and Food Safety

Ceviche relies on acidic “cooking” rather than heat, so using the freshest scallops available is essential. Keep the ceviche refrigerated and consume within 24–48 hours for the best texture and safety. Discard any leftovers that have been at room temperature for more than two hours. If you have concerns about raw seafood, use briefly cooked scallops (seared and cooled) instead of raw before marinating.

Recipe Details

Nutrition Facts (per recipe)

This Avocado Scallop Ceviche recipe is an easy, healthy option for entertaining or a light dinner. The combination of citrus, fresh vegetables and creamy avocado creates a balanced, flavorful bite every time—ideal for warm weather menus and anyone looking for a gluten-free, paleo-friendly seafood dish.