With these hot summer days lately, turning on the oven to make dinner is the absolute last thing I want to do. This scallop ceviche recipe is delicious, easy meal, + requires no cooking!
I know people say this every year but I swear this is the hottest summer ever! Maybe it’s because I’ve been more out-and-about in comparison to last summer when everything was locked down. Either way, thank goodness for air conditioning + swingy, breezy dresses.
When it comes to cooking summer meals, turning on the oven has zero appeal to me. I feel like as soon as I turn the knob on my stove, I will combust from overheat. During this heat wave, I turned to a delicious, easy meal that requires no cooking – at least not with an oven!
Scallop ceviche is a summer dinner dream.
To me, scallops are a quintessential summer meal. Grilled scallops + veggie kabobs is my family’s favorite meal to make during the summer. Every time I visit my family in the summer, I request this meal. It’s just too good! But scallops are pricey, especially since I’m cooking just for myself.
This summer, Trader Joe’s introduced their Peruvian Bay Scallops for the very reasonable price tag of $9 for 16 oz. They are smaller scallops + perfect for this scallop ceviche recipe.
The beauty of ceviche is that you don’t have to turn on the oven or the grill. The acidity of lime juice cooks the scallops over a period of a few hours. I know, it sounds absurd + I was hesitant the first time I tried to make ceviche myself. But it works + is magically wonderful for hot summer days.
Ceviche is also wonderful because you can really make it your own. Don’t like jalapeños? Skip them! Want to add jicama? Go for it! I made this recipe below based on my own preferences but you can adapt the ingredients to fit the tastes of you + your family. Just follow the steps to “cook” the scallops + go from there!
My scallop ceviche recipe serves 4. You could always use this recipe to create mini ceviche cups to serve at a party + spread the ceviche goodness!
I highly recommend using sea salt + lime tortilla chips to scoop up the delicious scallops + veggies. Enjoy!
Ingredients
Trader Joe’s Peruvian Bay Scallops (thawed + chopped)
1 cup diced tomatoes
1 cup bell pepper (I used yellow for flavor + color)
1 diced shallot (or red onion)
1 jalapeño
1 1/4 cup freshly squeezed lime juice (about 8 limes)
Sea salt
Cilantro for garnish
Directions:
Combine scallops + 1 cup of the lime juice in a bowl. Cover + refrigerate for 2 hours. Strain scallops and discard lime juice.
In a clean bowl, combine the scallops with the other ingredients. Cover + refrigerate 1-2 hours before serving. Garnish with cilantro if you’d like!
