Bay Scallop Ceviche with Avocado Salsa


This recipe for Bay Scallop Ceviche with Avocado Salsa is from episode 4 of Fish the Dish starring Spencer Watts.

Serves: 4



  • 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


  • 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


  1. Check the bay scallops for any remaining side muscles and remove them if necessary.
  2. 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.
  3. 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.
  4. Remove scallops from the refrigerator.  Add onion, serrano chilli, and cilantro to the chilled scallops and stir together.
  5. 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.