Grilled Scallop "Ceviche"

A refreshing twist on traditional ceviche featuring grilled sea scallops marinated with citrus, cucumber, and jalapeño. This dish combines the smoky char of grilled seafood with bright, fresh flavors.

4 servings

1 hr 30 min

Published October 4, 2025

Ingredients

•1½ pounds sea scallops
•3 tablespoons extra-virgin olive oil
•1 teaspoon salt
•½ teaspoon black pepper
•1 whole navel orange
•2 tablespoons fresh lime juice
•¾ whole seedless cucumber
•2 tablespoons thinly sliced shallot
•2 teaspoons fresh jalapeño chile
•¼ cup chopped fresh cilantro
•5 pieces metal or wooden skewers
•soak in water

Cooking Instructions

1.
Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.
5 min
2.
Prepare grill for direct-heat cooking over high heat.
10 min
3.
Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.
5 min
4.
While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
10 min
5.
When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.
60 min

Ingredients

•1½ pounds sea scallops

•3 tablespoons extra-virgin olive oil

•1 teaspoon salt

•½ teaspoon black pepper

•1 whole navel orange

•2 tablespoons fresh lime juice

•¾ whole seedless cucumber

•2 tablespoons thinly sliced shallot

•2 teaspoons fresh jalapeño chile

•¼ cup chopped fresh cilantro

•5 pieces metal or wooden skewers

•soak in water

Cooking Instructions

Toss scallops with 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then thread 4 scallops onto each skewer.

5 min

Prepare grill for direct-heat cooking over high heat.

10 min

Oil grill rack, then grill scallops, covered only if using a gas grill, turning over once, until just cooked through, about 5 minutes. Transfer to a plate and cool slightly.

5 min

While scallops cool, cut peel, including white pith, from orange with a sharp paring knife, then cut segments free from membranes. Coarsely chop enough segments to measure 1/4 cup and transfer to a large bowl (reserve remaining orange for another use). Stir in lime juice, cucumber, shallot, jalapeño (to taste), and remaining 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

10 min

When scallops are cool enough to handle, halve each crosswise (quarter if large), then add to cucumber mixture, tossing to combine. Marinate, covered and chilled, until cold, at least 1 hour. Just before serving, stir in cilantro.

60 min