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Spicy Scallop Seviche

Spicy Scallop Seviche 1.000

Deb Lindsey for The Washington Post; dinnerware from Crate and Barrel

Cooking for One Aug 18, 2010

You might not think of seviche as a main course, but in the heat of the summer when you don't want to cook, all you need to make it a meal is something to eat it with, or on: fresh corn tortillas, tortilla chips, crackers or crusty bread. Or mound it onto mixed lettuce greens.

Raw shallots lend their mild bite and, along with the pumpkin seeds, some crunch.

Make Ahead: The scallop-shallot mixture needs to marinate in the refrigerator for 20 to 30 minutes.

Servings: 1
  • 3 ounces sea scallops (2 to 4 scallops, depending on their size)
  • 2 medium shallot lobes, cut crosswise into thin slices (3 tablespoons)
  • Freshly squeezed juice from 2 or 3 limes (1/4 cup)
  • 2-inch piece peeled ginger root, juiced or finely grated
  • Flesh of 1/2 ripe avocado, cut into 1/2-inch cubes
  • 2 tablespoons pumpkin seeds, toasted (see NOTE)
  • 1/2 to 1 teaspoon chili oil
  • 1 tablespoon chopped cilantro or mint leaves
  • Salt


Use a paper towel to pat the scallops dry. Remove and discard the tough side muscle from each scallop. Cut each scallop into quarters, then dice the quarters into 1/4-inch pieces.

Combine the scallops, shallots, lime juice and ginger in a medium nonreactive bowl, such as glass. Cover and refrigerate until the scallop pieces have turned white (or brightened), 20 to 30 minutes.

Drain the juice from the scallop-shallot mixture and discard it. Add the avocado, pumpkin seeds, 1/2 teaspoon of the chili oil and the cilantro or mint. Toss to combine; season with salt to taste.

Taste, and add the remaining 1/2 teaspoon of chili oil as needed.

Eat immediately.

NOTE: To toast pumpkin seeds, toss them with 1 tablespoon of canola oil and spread in a single layer on a lined baking sheet. Bake in a 350-degree oven until toasted and very fragrant, 6 to 8 minutes; allow to cool completely.

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Recipe Source

From Food editor Joe Yonan.

Tested by Joe Yonan.

E-mail questions to the Food Section.

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Nutritional Facts

Calories per serving: 380

% Daily Values*

Total Fat: 24g 37%

Saturated Fat: 4g 20%

Cholesterol: 30mg 10%

Sodium: 450mg 19%

Total Carbohydrates: 26g 9%

Dietary Fiber: 7g 28%

Sugar: 2g

Protein: 22g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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