Ceviche Salad with Bay Scallops

This confetti-colored ceviche definitely has Asian-leanings. In fact, I had green papaya salad mingling with ceviche in my mind when I came up with it. Ceviche is a simple, no-cook way to prepare fresh, sustainable seafood that “cooks” the scallops in acid (in this case, lime juice). For a fun, summer hors d'oeuvre, chop the vegetables into smaller pieces, and serve the ceviche with tortilla chips.


  • 1 pound bay scallops , rinsed (or sea scallops, cut into small cubes)
  • 1/2 teaspoon sea salt
  • 1-1/2 cups lime juice, divided
  • 2 tablespoons sugar
  • 2 tablespoons fish sauce
  • 1 lime, zested
  • 1 serrano pepper, minced
  • 1/2 pound green beans, topped and steamed until crisp-tender, transferred to a bowl of ice water and drained well, then sliced on an extreme bias into 1/4-inch lengths
  • 1 tomato, cut into 1/2-inch cubes
  • 1 yellow bell pepper, core and seeds removed, sliced lengthwise into thin slivers
  • 1 shallot, very thinly sliced
  • 1/4 cup cilantro, minced
  • 1 medium avocado, diced


  • Sprinkle scallops with salt, and let sit for five minutes.
  • Whisk together 1/4 cup lime juice, sugar, fish sauce, lime zest and serrano pepper. Set aside.
  • Pour remaining 1-1/4 cups lime juice and 1/2 the dressing over scallops and stir to coat. Marinate, refrigerated, for 1 hour, stirring occasionally. When “cooked” through, strain off marinade.
  • In a salad bowl, toss together scallops with green beans, tomatoes, bell pepper, shallot, cilantro and avocado. Add reserved dressing, and toss again.
Servings: 6
Want to learn how to master nourishing, easy weeknight meals (without spending hours in the kitchen)?Click here to register for my free training!

Share The Love!

Print The Recipe

How to Plan, Prep, and Cook Easy Weeknight Meals (without spending hours in the kitchen)

3 steps to making simple, nourishing meals possible night after night so you spend less, enjoy more, and have time and energy to live a richer, more delicious life.

Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.

I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!


Privacy Policy

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Proin vel ullamcorper nisl. Praesent tincidunt nibh sit amet sagittis porttitor. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos himenaeos. Maecenas euismod ullamcorper libero, quis sollicitudin metus ullamcorper et. Curabitur elementum tincidunt fringilla. Vestibulum a ligula vitae dui rutrum consectetur non nec quam. Aliquam gravida ornare erat, sit amet lobortis massa sagittis pellentesque. Sed dapibus sed est nec blandit. Curabitur tellus felis, porttitor et odio nec, elementum aliquam sem. Nam ut dui enim. Nullam ac ornare odio. Nullam pulvinar purus porttitor dolor gravida lobortis.

Ut pulvinar pulvinar neque ut euismod. In tempor placerat risus, ut tempus eros congue vel. Ut venenatis ultricies magna, porta hendrerit dolor posuere ut. In sit amet tempor ante, eget lacinia ipsum. Nunc in condimentum ex. Sed sit amet urna ultrices, euismod urna vitae, sollicitudin orci. Quisque non justo convallis, scelerisque nulla sit amet, tincidunt augue.