Scallop Ceviche



Have you heard of Marie Kondo’s The Life-Changing Magic of Tidying Up: The Japanese Art of Decluttering and Organizing? It’s a great read. Inspired by her principles, my hubby and I decided to go through the KonMari process. So far, we’ve discarded 15 30-gallon bags of stuff. I consider myself a minimalist. I do a thorough re-organization pretty frequently, so how on earth did I manage to find so much forgotten stuff? Here’s what I think… there are too many things around the house that have been around so long that they have become invisible. You can look at the same shelf five times before noticing that there is a little figurine sitting in the corner. I am looking forward to finishing and seeing what the end brings.

The reason I’m bringing this up is because I noticed that I kept almost every cookbook I own. These books bring me so much joy and although Marie Kondo specifically said “Don’t start reading your books,” I couldn’t help but start browsing the recipes I never had a chance to cook. Harvest to Heat: Cooking with America’s Best Chefs, Farmers, and Artisans¬†was one of my favorite books. It is a collection of recipes from chefs, farmers and artisans all around the US and I made some of the most delicious recipes from this book. Scallop ceviche was one I haven’t made yet and as expected, it turned out perfect.

I made the ceviche as an appetizer to a ready-made dinner, a free sample sent to me by Luvo. I thought it would be the perfect compliment to Luvo’s chicken chile verde dinner.

luvo chicken verde

I also tried Luvo’s nine-grain pilaf, which was like a stir fry with broccoli and beef. The best thing about these dinner entrees is that they are very low-calorie and nutritiously balanced. Great weeknight options, especially when served with quick appetizers or sides. Luvo also has breakfasts, flatbreads and burritos, most of which you can find at Whole Foods or other health food stores.

luvo stir fry

Scallop Ceviche


  • 2 medium red bell peppers
  • 2 Tbs. extra-virgin olive oil
  • 1 pound bay scallops, rinsed and soaked in water for 5 minutes
  • 1/2 cup fresh lemon juice
  • 1/4 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 1 tsp. soy sauce
  • 1 tsp. minced fresh ginger
  • 1 clove garlic, minced
  • 2 Tbs. thinly sliced scallions (white and green parts)
  • 1 large tomato, peeled and finely chopped
  • 2 Tbs. finely chopped fresh cilantro
  • 1 tsp. hot sauce, preferably Sriracha
  • Mixed greens or watercress to serve ceviche on (optional)


  1. Preheat oven to 400F. Brush olive oil on the red bell peppers and roast in oven for 40 minutes until charred. Turn periodically to ensure even charring. Place the roasted bell peppers in a container and cover until cooled. Peel and chop the peppers into cubes.
  2. Remove muscles from the side of the scallops and cut each scallop in half. In a medium saucepan, add water (enough to barely cover the scallops but don't add the scallops just yet). Bring water to a slight simmer over medium heat. Add scallops and poach in simmering water for 30 seconds. Drain and cool scallops in a bowl.
  3. In a medium bowl, whisk together lemon, lime, and orange juices, soy sauce, ginger and garlic. Add scallops to mixture and toss. Cover and refrigerate for at least one hour.
  4. When ready to serve, add cilantro, bell peppers, tomatoes, scallions, and hot sauce. Serve over greens if desired.

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