Scallop Ceviche Hot Chili Oil

By Chad Carns

Scallop Ceviche with Hot Chili Oil is a great summer dish to prepare without turing the stove on.

Ceviche is seafood marinated in freshly squeezed citrus juice. The fresh citrus acid breaks down the seafood in the similar way that salt cures ham or Lox.

Peru claims the birthplace of Ceviche but Ecuador, Panama and Mexico inspired many unique preparations. My Scallop Ceviche Hot Chili Oil is inspired by the fresh seafood available at markets like in NYC.  Fresh, sweet scallops pair perfectly with spicy chili oil and the thin radish adds that crunch! It’s a delicious way to spend a sunny summer afternoon.


1 chili, thinly sliced
2 T peanut oil
6 large scallops, cut into 1/4- inch slices
1 t sugar
2 T lime juice
1 t sea salt
1 t black pepper
1 t lime zest
1 radish, thinly sliced
1 T scallions, thinly sliced


Gently cook chili in peanut oil on medium-low heat for 5 minutes. Spread scallops out on a serving platter. Mix sugar and lime juice in a bowl. Pour over scallops. Flip scallops. Top with sea salt, black pepper and lime zest. Spoon chili oil over scallops. Garnish with radish and scallions.

Scallop Ceviche Hot Chili Oil
Categories are measured on a scale of 0-10. Find out more about our measuring system »
Skill Level 3
Cost 3
Effort 2
Time 2
Impress Your Date8

About The Author

Chad Carns
Founder / Food & Drink Editor

Chad Carns put his Digital Creative Director job on hold to follow his passion for food, wine and culture downtown to Greenwich Village where he wrote, designed and independently published The Gourmet Bachelor, a trendy cookbook featuring easy recipes for two. Carns studied culinary arts and wine at prestigious institutions in NYC. He is a distinguished guest judge at International Culinary Center, certified Tuscan Wine Master and Founder / Food and Drink Editor of The Gourmet Bachelor.

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