Gluten-Free Scallop Ceviche
By the Gluten Free Recipes team ·
Bright and refreshing, this scallop ceviche bursts with citrusy notes and a hint of spice. Tender scallops are marinated to perfection, creating a light yet satisfying appetizer that's perfect for any gathering.
At a glance: This easy party and appetizers recipe yields 8 servings in about 25 minutes (15 min prep, 10 min cook). It uses 10 ingredients — including fresh sea scallops, fresh lime juice, fresh orange juice — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Scallop Ceviche: When preparing this party and appetizers recipe, exercise caution with all packaged ingredients, especially serving chips, to ensure they are certified gluten-free. Cross-contamination can occur during manufacturing or packaging, so always check labels for any traces of gluten In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Scallop Ceviche: This recipe is naturally gluten-free, relying on fresh seafood and citrus for its preparation. Ensure your serving chips are certified gluten-free to avoid cross-contamination with gluten-containing grains.
Ingredients
- 1 lb fresh sea scallops, tough side muscle removed, cut into 1/2-inch pieces
- 1 cup fresh lime juice (from about 6-8 limes)
- 0.5 cup fresh orange juice (from about 1-2 oranges)
- 1 medium red onion, finely diced
- 1 jalapeño pepper, seeded and finely minced
- 0.5 cup fresh cilantro, chopped
- 1 medium avocado, diced (optional, add just before serving)
- 0.5 tsp sea salt, or to taste
- 0.25 tsp black pepper, or to taste
- 1 bag certified gluten-free corn tortilla chips or plantain chips for serving
Instructions
- 1
In a non-reactive bowl (glass or ceramic), combine the cut sea scallops with the fresh lime juice and fresh orange juice. Ensure the scallops are fully submerged in the citrus juices, which will begin to 'cook' them. Stir gently to coat all the pieces.
- 2
Cover the bowl tightly with plastic wrap and refrigerate for at least 10 minutes, or until the scallops turn opaque and firm. This marinating process should take about 8-10 minutes, transforming the texture of the scallops.
- 3
Once the scallops are opaque, drain off about half of the citrus juice, leaving enough to keep the ceviche moist. Add the finely diced red onion, minced jalapeño pepper, and chopped fresh cilantro to the bowl with the scallops. Stir everything together until well combined.
- 4
Season the scallop mixture with sea salt and black pepper to your taste. Gently fold in the diced avocado, if using, just before serving to prevent it from browning or becoming mushy. The ceviche should have a vibrant, fresh aroma.
- 5
Serve the gluten-free scallop ceviche immediately with certified gluten-free corn tortilla chips or plantain chips. This appetizer is best enjoyed fresh, within an hour of preparation, for optimal texture and flavor.
Nutrition (per serving)
Tips & Notes
- Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.
- Choose avocados that yield slightly to firm pressure for guacamole or spreading.
- Label GF dishes clearly at parties so guests with dietary restrictions can eat confidently.
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