Recipe courtesy of Mark Bittman

Scallop Plum Ceviche

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Inactive: 15 min
  • Yield: 4 servings
  • Nutrition Info
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1 pound fresh sea scallops, cut into 1/4- to 1/2-inch dice

2 plums, pitted and cut into 1/4- to 1/2-inch dice

1 to 2 teaspoons chopped fresh tarragon, or more to taste

1/4 cup freshly-squeezed lime juice

1/2 teaspoon grated lime zest


Pinch cayenne pepper


  1. In a bowl, toss together scallops, plums, tarragon, lime juice, and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes. Taste and adjust seasoning.

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