Too hot to turn on the oven? Try a cool, vibrant scallop ceviche with peach salsa, plus fresh salsa and whipped avocado. Ceviche makes a light, refreshing appetizer or—combined with the salsa and avocado—a satisfying, healthy meal full of bright flavors.
Use fish, shrimp, or scallops; this version features scallops paired with sweet peaches for a perfect balance of tangy, spicy and fruity notes. It’s quick to prepare and ideal for summer gatherings.
This recipe was inspired by a Caribbean shrimp ceviche with mango salsa from Graham Elliot’s cookbook Cooking Like a Master Chef. I swapped mango for local peaches and used scallops instead of shrimp to create a slightly different but equally delicious twist. The dish combines vitamin-rich fruit with lean seafood protein for a nutritious bite.
Serve with plantain chips for a tropical crunch—if you haven’t tried them, they’re worth seeking out for their starchy sweetness and potassium boost. Whether you bring this to a barbecue or enjoy it at home, it has a beachy, sunny vibe.
Scallop Ceviche with Peach Salsa
4
20 mins
3 mins
23 mins
Ingredients
Ceviche
- 1 pound scallops defrosted or fresh (preferably sustainably sourced)
- 2 cups lime juice (from 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 jalapeno 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
- In a glass or ceramic bowl, combine the scallops, lime juice, cilantro, red onion, garlic and salt. Let sit at room temperature for about 20 minutes so the lime juice lightly “cooks” the scallops. Just before serving, drain off any excess lime juice and discard.
Salsa
- In a bowl, gently stir together the chopped peaches, cilantro, lime juice and minced jalapeno. Season with a little salt to taste and set aside to let the flavors meld.
Whipped Avocado
- Place the avocado, garlic, cilantro and lime juice in a blender or food processor and puree until smooth and creamy. Adjust seasoning if needed.
Plantain Chips
- Heat the olive oil in a skillet over medium-high heat. When the oil shimmers, add the plantain rounds and fry about 1½ minutes per side until golden. Transfer to paper towels to drain and sprinkle with a pinch of salt.
Let us know how it was!