Scallop Ceviche

Written by Miriam Jacobson – the Food Coach Nutrition Associate

Summer in New York that translates to hot and humid. Luckily, this ceviche is a light and refreshing way to add in quality protein. The lime juice ‘cooks’ the fish to eliminate bacteria while omitting your need for the oven – which, to be honest, many of you New Yorker’s don’t frequently use!

If your weekend was a tad more glutinous than you’d planned – two glasses of red wine turned into five and the guacamole didn’t eat itself. It happens to the best of us….Then this is the perfect recipe for getting back to it on Monday.


Miriam is also available for consultation.

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1 pound fresh sea scallops – cut into bite sized pieces

¼ red onion thinly shaved

Small handful of cilantro roughly chopped

¼ tsp diced jalapeno or hot sauce

Pinch of sea salt

Juice of 5 limes


The high selenium content of scallops increases glutathione, the body’s most abundant antioxidant. And, cilantro helps clear out that residual ethanol… Just what you need after a big weekend!

If scallops aren’t available use the freshest caught fish – mahi mahi works very well.

Mix scallops, cilantro, spice and salt into a bowl. Mix in lime juice and cover in refrigerator for 20 minutes. It is best when served fresh but can be kept up to 24 hours to retain freshness.