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Scallop ceviche recipe with lime, strawberries and fennel

It is served in its simplest form, in tartar, ceviche or just grilled, that one can really appreciate the delicacy of the flavors of scallops.

This ceviche recipe is a good example. The combination of the sweetness of the strawberry, the acidity of the lime, the finely sliced fennel and the cilantro highlight the fine taste of the scallops.

It’s a delicate and fresh dish that looks fancy, but is actually very simple and quick to prepare.

In summer, with Quebec strawberries and cilantro from the garden (or even cilantro shoots), this will be a light and sunny dish, perfect to start any meal.

A perfect starter for a dinner party or a celebration.

Summer strawberries from Quebec

This recipe was inspired by the scallop ceviche served at L’Express restaurant in Montreal.

When I ordered this dish, I was won over by all the flavors from the first bite.

Here is my version of this scallop ceviche with strawberries, lime and fennel.

What is a ceviche?

Scallop ceviche

Ceviche is a raw fish dish that has been “cooked” in a citrus juice, usually lime.

Technically, cooking requires heat, but in a ceviche, it is the acidity of the citrus that fulfills this role, denaturing the seafood proteins.

It is a dish originating from Peru, which is found in Latin American countries and now everywhere, with several variations.

Generally, ceviche is prepared with white fish but different varieties of fish or seafood can be used, as here with scallops or shrimp.

What type and size of scallops should you choose to make ceviche?

Fresh scallops

For ceviche, as for tartar, it is not so much the size of the scallops that is important as their freshness.

Choose fresh or frozen scallops, sashimi and tartar grade, which are easily found in fish stores and some grocery stores.

As for the size of the scallops, U10 size scallops will be easier to cut and will look better on a plate. But you can also use smaller scallops.

Read our article : How to cook scallops easily and perfectly: a step-by-step guide

A scallop ceviche that only needs a few steps of preparation

Scallop, lime and strawberry ceviche

We love this ceviche recipe, not only because it is delicious, but also because it can be prepared in a few steps:

  1. Cut the fennel into thin slices and mix with olive oil and a little salt.
  2. Slice the strawberries and chop the coriander.
  3. Cut the scallops into thin, even slices. Mix with lime juice and marinate in the refrigerator for about 5 minutes.

Just before serving, place the fennel on a plate, followed by the drained scallops and strawberries.

Add the cilantro and finish with a pinch of fleur de sel.

That’s it!

Tips on how to make this ceviche

Lime and cilantro

The most important thing to succeed with this recipe is to have top quality ingredients: fresh scallops, ripe strawberries, a juicy lime, etc.

The other essential point is to have good cooking tools.

It is important that ingredients, such as fennel and scallops, are sliced thinly and evenly to maximize flavour.

So, you will need a mandolin and a sharp knife!

Scallop ceviche with lime, strawberries and fennel recipe

Additional information

How to rinse the scallops?

Rinse the scallops quickly in cold water, in a strainer, without soaking them in water for too long. Dry them with a paper towel or a clean cloth before using them in your recipe.

What is the difference between tartar and ceviche?

A fish tartar, salmon or tuna for example, is made of finely chopped raw fish to which various spices are added: capers, onion, salt and pepper, mustard, etc. In a ceviche, the fish is marinated in lime or citrus juice.

How long should scallops be marinated in ceviche?

Scallops are marinated in lime juice for 5 to 10 minutes. You don’t want to marinate them too much to overcook them.

Are scallops raw in ceviche?

Yes… and no. Raw scallops are marinated in lime or citrus juice, which “cooks” the fish by denaturing its protein. It is important not to over-marinate the scallops so that their texture does not become too rubbery, as if they were overcooked.

Which scallops to use for ceviche?

Choose fresh or frozen scallops, sashimi or tartar grade. You can easily find this type of scallops in fish shops.

U10 size scallops will give you nice slices but you can use different size of scallops.

Can you use something other than scallops in a ceviche?

Absolutely! White fish is usually used, such as halibut, tilapia, halibut or sea bass. Squid or shrimp can also be used.

What to serve with ceviche?

A ceviche can be eaten as is, with no side dishes. It can also be served with croutons, bread or sweet potato chips.

Ceviche de pétoncle, lime et fraises
Yield: 2

Scallop ceviche with lime, strawberries and fennel recipe

Temps de préparation: 15 minutes
Temps supplémentaire: 5 minutes
Total Time: 20 minutes

A tasty and fresh starter that can be prepared quickly. It has summer written all over it!


  • 100 g sashimi grade scallops
  • ¼ cup fennel, very thinly sliced
  • ½ tbsp olive oil
  • 1-2 pinch of salt (to taste)
  • 2 ripe strawberries, thinly sliced
  • ½ tsp. chopped fresh cilantro
  • Juice of 1 lime
  • Fleur de sel (optional, for serving)


  1. Using a mandolin, slice fennel very thinly.
  2. In a bowl, combine olive oil, salt and fennel. Set aside.
  3. Chop the coriander and cut the strawberries into thin slices.
  4. Rinse scallops in cold water and dry with a cloth.
  5. Slice scallops into 3 to 5 mm slices.
  6. In a bowl, pour the juice of a lime and add the scallops. Let stand in the refrigerator for about 5 minutes.

For the service

  1. Spread the fennel on a plate.
  2. Drain the scallops and add them to the fennel slices.
  3. Add the strawberries and coriander.
  4. Add a pinch of fleur de sel and serve immediately.

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