Bay Scallop Ceviche Recipe
This bay scallop ceviche recipe delivers a fresh, citrus-forward seafood dish featuring tender scallops “cooked” in lime, lemon, and mandarin juice, then topped with creamy avocado salsa. Featured on Fish the Dish with host Spencer Watts, this vibrant recipe highlights clean flavours, bright acidity, and silky textures for a refreshing appetizer or light meal that’s perfect for warm-weather dining.
The Inspiration
Inspired by coastal Latin American ceviche traditions, this dish showcases how citrus can gently cure seafood without heat, preserving its delicate texture while enhancing its natural sweetness. Bay scallops are ideal for this preparation due to their tender bite and subtle flavour, allowing the citrus marinade to shine.
Spencer Watts elevates the classic ceviche by introducing mandarin orange juice for a sweeter citrus profile, balancing the sharpness of lime and lemon. The addition of avocado salsa brings creaminess, while serrano chili adds heat and freshness. This combination creates a layered dish that is both refreshing and satisfying, perfect for modern seafood entertaining.
Ingredients
Ceviche
- ½ cup (125 ml) Mandarin orange juice
- ¼ cup (60 ml) fresh lemon juice
- ¼ cup (60 ml) fresh lime juice
- 1 lb (450 g) bay scallops, rinsed and patted dry
- Salt
- Serrano chillies, thinly chopped
- ¼ cup (60 ml) Red onion, diced
- ¼ cup (60 ml) Fresh cilantro, chopped
- 1 Tbsp (15 ml) Extra-virgin olive oil
Avocado Salsa
- 2 Avocados, diced
- ½ Lime, juice only
- Salt
- Olive oil
- ¼ Red onion
- Serrano chili
- 2 Tbsp (30 ml) Cilantro leaves
- 2 Mandarin oranges, segmented
Methods
- Check the bay scallops for any remaining side muscles and remove them if necessary.
- Squeeze citrus juices into a large bowl. Add scallops to the bowl with a dash of salt. Place in refrigerator for approximately 4 hours until the bay scallops are opaque all the way through.
- Make the salsa. Place diced avocado in a bowl with lime juice, salt, and olive oil. Add some onion, serrano chilli, and cilantro. Add segmented mandarin oranges and mix all together.
- Remove scallops from the refrigerator. Add onion, serrano chilli, and cilantro to the chilled scallops and stir together.
- Scoop scallops into serving glasses. Pour in a little ceviche juice over them. Spoon salsa on top. Drizzle with olive oil. Garnish with lime wedge and cilantro.
Serving Suggestions
This bay scallop ceviche recipe is best served chilled as a refreshing appetizer, light lunch, or elegant starter for a seafood-focused meal. Spoon the ceviche into chilled serving glasses or small bowls to highlight its vibrant colours and clean presentation. Add a small amount of the citrus curing liquid to each portion for extra brightness and flavour.
Top each serving with a generous spoonful of avocado salsa, allowing the creamy texture to balance the acidity of the ceviche. Finish with a drizzle of olive oil, a squeeze of fresh lime, and a garnish of cilantro for added freshness. This dish pairs beautifully with crisp white wines such as Sauvignon Blanc or Albariño, or a light sparkling water with citrus for a non-alcoholic option. It also works well as part of a larger seafood spread featuring grilled fish, shrimp cocktails, or fresh oysters.
Final Thoughts
This bay scallop ceviche recipe is a celebration of freshness, acidity, and natural seafood flavour, transforming simple ingredients into a vibrant and elegant dish. The citrus marinade gently cures the scallops while preserving their delicate texture, and the avocado salsa adds creaminess and balance to every bite.
Spencer Watts showcases how minimal preparation and thoughtful ingredient pairing can create a dish that feels both sophisticated and effortless. Whether served at a summer gathering or as a refined starter, this ceviche delivers brightness, balance, and refreshing coastal flavour in every spoonful.