Gusto TV Scallop Ceviche Recipe - Bright Lemon‑Cilantro Citrus Cure with Avocado Salsa

Scallop Ceviche Recipe

This Scallop Ceviche recipe brings together clean, ocean‑fresh scallops, zesty lemon, and vibrant cilantro with a fresh avocado salsa for a bright, light appetizer that’s perfect for warm‑weather entertaining, dinner parties, or anytime you want a no‑cook showstopper. Featured on A Is For Apple, this recipe combines scallops, lemon juice, chili flakes, and a chunky salsa of avocado, tomato, and red pepper for bold, refreshing flavor that’s easy to recreate at home.

The Inspiration

This dish draws inspiration from the coastal cuisines of Peru and Mexico, where ceviche is celebrated for its clean flavors, vibrant colors, and the transformative power of citrus. Host Lauren Gulyas embraces that tradition by focusing on quality ingredients and a quick, confident technique that lets the scallops shine. On A Is For Apple, recipes highlight fresh produce and simple methods—and this ceviche exemplifies that style with its minimal prep, bright acidity, and naturally beautiful presentation. Viewers will appreciate how approachable and elegant this dish is, without requiring heat or extensive cooking experience. The combination of silky scallops, lemon, and crisp vegetables creates a harmonious balance that celebrates freshness in every bite.

Ingredients

Ceviche:

½ pound (227g) fresh raw scallop’s 10-20 count
¼ cup (60ml) lemon juice
Pinch of dried red chili flakes
1 teaspoon (5ml) kosher salt
¼ cup (60ml) roughly chopped cilantro leaves

Salsa:

1 small ripe and ready avocado, diced
½ red pepper, diced
1 teaspoon (5ml) garlic, minced
2 tablespoons (30ml) red onion, diced
1 small tomato, diced
½ cup (125ml) roughly chopped cilantro
Juice of one lemon
Salt and pepper to taste
1 tablespoon (15ml) olive oil

Method

Slice the scallops in half width wise and place in a bowl. If some scallops are larger you may have to slice in three. It is most important the slices are of the same thickness.
Pour lemon juice over the scallops and sprinkle with salt, dried chili and cilantro.
Allow to marinade in the refrigerator for 10 to 15 minutes.
To make the salsa;
In a medium sized bowl, toss all the salsa ingredients together and season with salt and pepper to taste
Remove the scallops from the refrigerator. Taste and make sure the balance and texture is to your liking. Generally ½ cup (125ml) liquid to 1 pound (454g) of fish should adequately cook the fish without it becoming rubbery or too acidic.
To serve layer into 4 seafood cocktail glasses starting with salsa then ceviche, salsa and finishing with ceviche.

Serving Suggestions

This Scallop Ceviche is a natural star for summer gatherings, tapas spreads, and cocktail hours. Pair with crisp tortilla chips, plantain chips, or crostini for textural contrast, or nestle the glasses over shaved ice on a platter for a striking presentation. Drinks that shine alongside include citrusy white wines (Sauvignon Blanc, Albariño), light beer, or sparkling water with lemon. To build a complete menu, add grilled corn salad, hearts of palm with citrus vinaigrette, or chilled cucumber soup. For an upscale touch, garnish with micro‑greens, thin lemon wheels, or an extra drizzle of good olive oil just before serving.

Final Thoughts

This Scallop Ceviche recipe is a celebration of freshness, color, and contrast, where vibrant citrus and herbs transform pristine scallops into a bright, elegant appetizer. It captures the spirit of Lauren Gulyas and A Is For Apple: minimal ingredients, maximum flavor, and dishes that let great produce and seafood speak for themselves. Whether you’re cooking for guests or treating yourself, this ceviche delivers restaurant‑level sophistication in under 30 minutes—clean, refreshing, and absolutely delicious.

Find more recipes from A is for Apple here!