October 6, 2021

Tropical Scallop Ceviche ft. J&R Seafood Market

The addition of finely diced pineapple and orange juice adds a sweet tropical flare to this salmon ceviche!

In efforts to flow with the seasonality of local produce, this tropical scallop ceviche recipe flourished to mind, stemming from my OG Scallop Ceviche version.

The locally-grown cherry tomatoes really brighten and adds texture to this dish, while the lime juice adds zing and cures the salmon. The addition of finely diced pineapple and orange juice adds a sweet tropical flare and the jalapeños provide a subtle crunch and heat. That said, there is a range of complimenting textures that is fresh and perky overall. Because of this, my family and I keep this Tropical Salmon Ceviche on repeat!

By the way, I recently interviewed Allyson Angelini of Full Heart Farm and what a remarkable, inspiring and resilient individual! (Wait until you read what she has to say!) In the meantime, scroll down for a scrumptious, tropical scallop ceviche recipe!

Tropical Scallop Ceviche ft. J&R Seafood Market & Full Heart Farm



  • 1 lb. scallops, rinsed, pat dry and cut into 1/2″ pieces (I got mine from J&R Seafood Market in Mystic, CT)
  • 1/4 cup orange juice
  • 3 Tbs Lime juice (about 3 medium limes)
  • 2 tsp lime zest (from about 2 medium limes)
  • 1/2 cup pineapple, finely diced
  • 1/2 cup red bell pepper, finely diced
  • 3/4 cup cherry tomatoes, finely diced (I sourced from Full Heart Farm in Ledyard, CT)
  • 1/2 cup shallots, finely diced
  • 2 tbs cilantro (optional)
  • 1 tsp sea salt (more or less to preference)
  • 1-2 jalapeños, thinly sliced, to heat preference (serrano or fresno peppers are tasty alternatives or additions!)
  • (Optional) local microgreens

Scallop Ceviche Method:

  1. Toss all ingredients together in a large mixing bowl until combined.
  2. Cover and chill in the fridge for 1 hour, stirring occasionally, to help the lime juice to cure the scallops. (You will notice the scallops shift in opacity as it turns from a light pinkish nude to a more opaque whiteish tone.)
  3. When ready, serve as is, with tortilla chips or transfer into small cups, garnish with thinly sliced radishes and micro greens then enjoy!

For more delicious recipes to create or pair alongside, visit the Kitchen Journal.

To read the interview with Allyson Angelini click here.