Scallop Seviche Scallop Seviche

Author: Canadian Living

Serve this refreshing hors d'oeuvre in individual serving dishes. Very small appetizer bowls or porcelain Chinese soup spoons are ideal. Use a large pot for blanching scallops to ensure that the water remains at the boiling point and the scallops get cooked through in the shortest amount of time.

  • Portion size 8 servings
  • Credits : CanadianLiving Magazine: January 2003


  • 8 oz bay scallops (cut_in 1/2-inch/1 cm cubes)
  • 8 oz sea scallops (cut_in 1/2-inch/1 cm cubes)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup lime juice
  • 1/2 teaspoon salt
  • 1/4 teaspoon hot pepper flakes
  • 1/2 cup diced seeded cucumber
  • 2 tablespoons finely diced sweet yellow peppers
  • 2 tablespoons finely diced red pepper
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped coriander


In large saucepan of boiling water, cook scallops just until firm, about 1 minute; drain. Transfer to bowl and toss with oil; let cool. Drain. (Make-ahead: Cover and refrigerate for up to 8 hours.)

Stir in juice, salt and pepper flakes. Cover and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 3 hours.)

Mix in cucumber, red and yellow peppers, and mint. To serve, divide among small bowls or Chinese soup spoons.

Nutritional facts <b>Per serving:</b> about

  • Sodium 191 mg
  • Protein 5 g
  • Calories 44.0
  • Total fat 2 g
  • Cholesterol 9 mg
  • Saturated fat trace
  • Total carbohydrate 2 g


  • Iron 1.0
  • Folate 2.0
  • Calcium 1.0
  • Vitamin A 3.0
  • Vitamin C 17.0
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Scallop Seviche