Scallop Ceviche with Peach Salsa Recipe

Too hot to turn on your oven? Try a bright, no-cook seafood dish: Scallop Ceviche with Peach Salsa, whipped avocado and crisp plantain chips. Ceviche is a wonderfully fresh appetizer that can easily become a light, healthy meal when paired with a few simple sides. The citrus “cooking” softens the scallops while the peach salsa adds sweetness and a touch of heat for contrast.

This version swaps mango for local peaches and uses scallops instead of shrimp for a delicate texture that pairs beautifully with lime, jalapeño and cilantro. It’s ideal for backyard gatherings, summer barbecues, or any time you want a refreshing dish that feels like a small escape to the tropics.

Scallop Ceviche with Peach Salsa

This refreshing scallop ceviche balances bright lime, crisp red onion and fresh cilantro with a sweet, slightly spicy peach salsa. Serve with homemade plantain chips and whipped avocado for a complete, colorful plate.

Ingredients

Ceviche

• 1 pound scallops, defrosted or fresh (preferably sustainably sourced)
• 2 cups lime juice (about 8 limes)
• 1/2 cup cilantro, minced
• 1/2 red onion, thinly sliced
• 1 garlic clove, minced
• 1 tsp salt

Salsa

• 1/2 cup peaches, chopped (about 2 peaches)
• 3 tbsp cilantro, chopped
• 2 tbsp lime juice
• 1/2 jalapeño, seeded and minced

Whipped Avocado

• 1 avocado, peeled and cut into chunks
• 1 garlic clove, coarsely chopped
• 1/2 bunch cilantro, coarsely chopped
• 3 tbsp lime juice

Plantain Chips

• 1 tbsp light olive oil
• 1 plantain, peeled and sliced crosswise into rounds
• Pinch of salt

Instructions

Ceviche

1. In a glass or ceramic bowl, combine the scallops (cut into bite-size pieces if large), lime juice, minced cilantro, thinly sliced red onion, minced garlic and salt. Toss gently to coat.
2. Let the mixture rest at room temperature for about 20 minutes so the acid from the lime firms the scallops and melds the flavors. When ready to serve, drain off and discard excess lime juice so the ceviche isn’t soupy.

Salsa

1. In a separate bowl, stir together the chopped peaches, chopped cilantro, lime juice and minced jalapeño. Taste and season with a little salt if needed. Set aside to allow flavors to come together.

Whipped Avocado

1. Place avocado, coarsely chopped garlic, cilantro and lime juice into a blender or food processor. Puree until smooth and creamy, stopping to scrape down the sides if necessary. Adjust seasoning with a pinch of salt or more lime if desired.

Plantain Chips

1. Heat the olive oil in a skillet over medium-high heat. Once shimmering, add the plantain rounds and fry for about 1 1/2 minutes per side, until golden and crisp.
2. Transfer to paper towels to drain and cool. Sprinkle with a pinch of salt while still warm.

Serving Suggestions and Tips

To plate, spoon a portion of ceviche onto a shallow serving dish, top with a generous spoonful of peach salsa and add a dollop of whipped avocado. Arrange plantain chips alongside for scooping. The combination of tender scallops, bright citrus and sweet peaches creates a lively contrast in every bite.

For best results, use the freshest seafood available and keep ingredients chilled until just before serving. If you prefer a milder heat, reduce or omit the jalapeño. For a more robust garlic flavor, allow the whipped avocado to sit a few minutes before serving to let the garlic meld.

Variations and Substitutions

Swap scallops for firm white fish or shrimp if you prefer. If peaches are out of season, ripe mango or pineapple are excellent alternatives. For a gluten-free or lower-carb option, serve the ceviche in lettuce cups instead of chips.

Storage

Because ceviche is marinated seafood, it’s best eaten the same day it’s prepared for peak texture and flavor. Store leftovers in an airtight container in the refrigerator and consume within 24 hours. Keep the plantain chips separate to maintain their crispness.