Scallop Ceviche

What makes our scallop ceviche so irresistible is the way it balances brightness, heat, and depth with minimal effort. The citrus juices gently "cook" the tender scallops, creating a silky texture that melts on your tongue, while Noshejan Lobo Rojo Adobo infuses each bite with a smoky, citrusy kick. Crisp cucumber, red onion, and fresh cilantro add crunch and contrast, and an optional avocado or mango brings in a luscious, sweet finish. 

Servings
4

Prep Time
1 Hour

Cook Time
0 Min

Ingredients

•    ½ lb fresh dry-packed sea scallops, tough side removed
•    ⅓ cup freshly squeezed lime juice (about 3–4 limes)
•    1 small orange, juiced (or 2 tbsp orange juice)
•    1½ tsp Noshejan Lobo Rojo Adobo
•    ¼ cup red onion, finely sliced
•    ½ small jalapeño, thinly sliced (optional for extra heat)
•    1 small Persian cucumber, diced
•    ¼ cup chopped fresh cilantro
•    Optional: diced avocado or mango for added richness or sweetness

Instructions

Prep the scallops:
Rinse and pat dry. Cut into thin slices or small cubes.

Marinate:
In a glass bowl, combine scallops, lime juice, orange juice, and Lobo Rojo Adobo. Stir to coat evenly. Cover and refrigerate for 30–45 minutes, until the scallops look opaque and “cooked” in the citrus.

Add the rest:
Stir in onion, jalapeño, cucumber, and cilantro. Add diced avocado or mango if using, just before serving.

Serve chilled:
Spoon into small cups, shells, or endive leaves for individual servings, or serve family-style with tortilla chips or plantain chips and a sprinkle of Lobo Rojo Adobo.