Scallop Ceviche with Citrus Salad
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An easy to make and luxurious ceviche using some of Scotland's best seafood. The end result hinges on the quality of the ingredients, especially the scallops.
Recipe type: Starter
Cuisine: Peruvian
  • 6 really fresh plump scallops (with or without the corals depending on your taste)
  • Juice of a lime
  • 1 segmented pink or red grapefruit with the juice reserved (do this over a bowl)
  • 1 segmented small orange
  • 1 carrot, peeled and carved into ribbons with a peeler
  • Half a cucumber, carved into ribbons using a peeler
  • Freshly ground salt and pepper
  • Pinch of caster sugar
  • Small bunch of flat leaf parsley
  • Seeds of half a pomegranate
  1. Slice the scallops very thinly with a sharp knife, as thin as you can by hand
  2. Combine the lime and grapefruit juice. Toss the scallops gently in the citrus juice in a plastic or non-metallic bowl. Cover and leave in the fridge for an hour.
  3. Carefully mix the scallops with the rest of the fruit and vegetables. Season slightly with a pinch of salt, pepper and sugar.
  4. Serve the ceviche in scallop shells or a starter-sized plate, garnished with parsley and pomegranate seeds.
Recipe by Edinburgh Foody at