Grilled Scallop Ceviche

Grilled Scallop Ceviche

Grilled Scallop Ceviche

Scallops are extremely lean. One sea scallop (about one ounce) contains just half a gram of fat, yet provides about one-fifth of your daily protein.


Makes 6 servings


6 to 7 ounces sea scallops, 1 to 2 inches in diameter
1/4 cup lime juice, divided
1/4 teaspoon chili powder or paprika
1/2 large honeydew melon
1 ripe medium papaya or mango, or 1/2 large cantaloupe
1/4 cup minced onion
1 to 2 fresh jalapeño or serrano peppers,* seeded, minced
3 tablespoons minced fresh mint or fresh basil
1 teaspoon honey (optional)

*Jalapeño and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. Rinse scallops and pat dry. Place scallops, 2 tablespoons lime juice and chili powder in large resealable food storage bag. Press air from bag and seal. Marinate scallops in refrigerator 30 minutes to 1 hour.
  2. Scoop seeds from melon. Remove fruit from rind with melon baller or cut melon into 3/4-inch wedges; remove rind and cut fruit into cubes. Halve papaya, scoop out seeds, remove peel with knife; cut fruit into cubes. Place fruit into nonmetallic bowl. Stir in remaining 2 tablespoons lime juice, onion and jalapeño. Cover and refrigerate.
  3. Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.
  4. Drain scallops; discard marinade. Thread scallops onto 10- to 12-inch metal skewers. Grill skewers 3 minutes or until marks are established. Turn skewers over; grill 3 minutes more or until scallops are opaque.
  5. Remove scallops from skewers; cut into quarters. Stir into fruit mixture. Refrigerate until thoroughly chilled, about 30 minutes or up to 24 hours. Stir in mint and honey, if desired.

Nutritional Information

Serving Size: 1/6 of total recipe
Calories 120
Calories from Fat 5 %
Total Fat 1 g
Cholesterol 15 mg
Carbohydrate 23 g
Fiber 3 g
Protein 8 g
Sodium 164 mg

Dietary Exchange

Fruit 1-1/2
Meat 1

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