30 Minute Meals/ Appetizers/ Fun & Easy/ Recipes/ Seafood

Seared Scallop and Ahi Tuna Ceviche

Share this post!

Seared Scallop and Ahi Tuna Ceviche

It’s summer and we love a great ceviche recipe. Ceviche is a Peruvian seafood appetizer made popular from South American countries. The dish is typically made from fresh raw fish cured in citrus juices, such as lemon or lime, and seasoned with a blend of spices.

I normally am not a huge fan of fish and seafood, so I chose scallops and tuna for our ceviche because they both aren’t especially fishy tasting but are a delicious, adult appetizer that is easy to make and is sure to impress your guests.

Seared Scallop and Ahi Tuna Ceviche         Seared Scallop and Ahi Tuna Ceviche

I still sear my scallops because I have never eaten raw shellfish before. The lime and grapefruit juices used in this recipe are supposed to in effect “cook” the fish because of the citric acid, but I find that the seared exterior of the scallops add a different level of texture to the dish that is very pleasant, while leaving some rare parts to soak in the citrus juices.

Seared Scallop and Ahi Tuna Ceviche

Grapefruit is a bit of an unorthodox addition to ceviche but I honestly think it helps to balance out the tartness of the lime and tastes absolutely incredible with the seafood pairings I chose. It definitely adds a taste of the tropics while remaining an easy summer appetizer to make after a long day.

Seared Scallop and Ahi Tuna Ceviche

Cilantro of course is one of my favourite herbs and helps to round out the dish. Traditionally, ceviche makes use of chili peppers to spice up the dish but I kept spice in this recipe to a minimum, instead highlighting the beauty of fresh herbs. Vegetables are another key addition to a ceviche and should be kept to a minimum, so I chose three simple ingredients. Yellow and red peppers and red onion are perfect here.

Seared Scallop and Ahi Tuna Ceviche

Will you be trying our ceviche recipe? Tag us on social media and let us see your creations!

Print Recipe
Tuna Steak & Seared Scallop Ceviche Yum
Seared Scallop and Ahi Tuna Ceviche
Votes: 1
Rating: 5
You:
Rate this recipe!
Prep Time 20 minutes
Cook Time 2 minutes
Servings
-6
Prep Time 20 minutes
Cook Time 2 minutes
Servings
-6
Seared Scallop and Ahi Tuna Ceviche
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut tuna steak with a very sharp knife into 1/2 inch cubes and scoop into a large bowl.
  2. Squeeze fresh lime and grapefruit juices and pour overtop of tuna and let sit. The "cooking" process will start once the citric acid gets to the delicate dish and the fish should start changing colour from a ruby red to a white-pink colour.
  3. Pat scallops dry with good quality paper towel or a clean dish towel, removing as much liquid as possible. Season with salt and pepper.
  4. Heat olive oil in a medium sized pan over high heat until oil starts to smoke. Add scallops and cook for 30-45 seconds each side. Scallops should be seared on the outside but slightly raw in the middle.
  5. Chop veggies and cilantro and add grapefruit juice, salt and pepper to tuna mixture.
  6. Cut scallops into the same sized cubes as the tuna and add to the mixture.
  7. Let the mixture sit for at least 10 minutes before serving with tortilla chips.
  8. Enjoy!

 

You Might Also Like

2 Comments

  • Reply
    Thalia @ butter and brioche
    July 27, 2015 at 23:48

    I’ve only ever made scallop ceviche before (and loved it) so this scallop and tuna version is ideal for me to try. It looks so light and delicious!

    • Reply
      Taylor Stinson
      July 28, 2015 at 13:09

      Scallops are soooo good in ceviche!! Before this recipe I had only ever tried a trout and a tuna ceviche and loved both. Scallops are definitely a better accompaniment!

    Leave a Reply

    7 + 2 =