Scallop and Blueberry Ceviche 6.000

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

Jul 23, 2014

Here, the scallops stay soft and creamy. Be sure to use the freshest ones you can find.

Diced peaches or nectarines can stand in for the blueberries. Serve with tortilla chips.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 1 pound sea scallops, patted dry, then cut into 1/4-inch slices (see NOTE)
  • 1/2 cup finely chopped red onion
  • 1 to 2 serrano chile peppers, stemmed, seeded and finely chopped
  • 3 strips lime peel (no pith)
  • Kosher salt
  • Freshly ground black pepper
  • 2/3 cup fresh lime juice
  • 1 cup fresh blueberries
  • 1/4 cup chopped cilantro (optional)


Combine the scallops, onion, chilies (to taste), lime peel, a small pinch of salt and a few grinds of black pepper in a large, nonreactive (such as ceramic or glass) bowl. Pour in the lime juice and toss to coat. Cover tightly with plastic wrap and refrigerate, tossing occasionally, for at least 2 hours or up to overnight (16 hours at most).

Just before serving, add the blueberries and the cilantro, if using, and toss to combine. Taste, and add salt and pepper as needed.

Use a slotted spoon to transfer the ceviche to individual cocktail (martini) glasses or small plates; serve right away.

NOTE: You might find it easier to slice the scallops if they have spent a quick 10 minutes in the freezer beforehand.

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Recipe Source

Adapted from "Fruitful: Four Seasons of Fresh Fruit Recipes," by Brian Nicholson and Sarah Huck (Running Press, 2014).

Tested by Randy Richter.

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