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Ceviche Marinated Scallops

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

Meets Patient’s editorial guidelines

This zesty ceviche marinated scallops recipe is a sophisticated yet simple starter that celebrates the natural sweetness of fresh seafood. By marinating the scallops in citrus juice, the acids gently cure the fish without the need for heat, resulting in a clean and vibrant flavour profile. The addition of crunchy pepper and a hint of cayenne provides a wonderful contrast to the buttery texture of the scallops.

As a diabetes-friendly dish, this elegant appetiser is naturally low in carbohydrates and high in lean protein, making it an excellent choice for a healthy lifestyle. It is a refreshing option for a summer dinner party or a light lunch, served alongside a crisp green salad or enjoyed exactly as it is for a nutritious, homemade treat.

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Ingredients for Ceviche Marinated Scallops

  • 450g perfectly fresh sea scallops or a mixture of fish, cut into 1/4-inch dice

  • 80g minced pepper

  • 1 teaspoon minced lime zest

  • 60ml fresh lime juice

  • Salt to taste

  • Cayenne to taste

  • Chopped fresh coriander leaves for garnish

How to make Ceviche Marinated Scallops

  1. Toss together all the ingredients except the coriander and let sit at room temperature for 15 minutes.

  2. Taste, adjust the seasoning, and serve, garnished with the 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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