Caribbean Ceviche Scallops with Mango-Rum Salsa

Experience the vibrant essence of a modern rum bar right in your own kitchen with these Caribbean Ceviche Scallops. This dish balances the delicate sweetness of fresh sea scallops, citrus-cured to perfection, against a bold and tropical mango-rum salsa that awakens the palate with every bite.

Served alongside aromatic coconut-allspice rice and charred pineapple, this plate is a masterclass in contrasting textures and flavors. It captures the spirit of island dining, blending heat from scotch bonnet peppers with the creamy richness of coconut milk for a truly memorable culinary experience.

Recipe Snapshot

🍽 Serves: 4 🔥 Calories: 380 per serving 💪 Protein: 28g 🍞 Carbohydrates: 35g 🥑 Fat: 15g ⏱ Prep Time: 20 minutes 🍳 Cook Time: 30 minutes

Ingredients

Scallop Ceviche

• 1 lb large sea scallops, tough side muscle removed
• ¾ cup fresh lime juice
• ¼ cup fresh orange juice
• 1 scotch bonnet pepper, seeded and finely minced
• 2 cloves garlic, minced
• 1 tsp fresh ginger, grated
• ½ tsp kosher salt
• ¼ tsp freshly cracked black pepper

Mango-Rum Salsa

• 1 ripe mango, peeled and diced
• ½ red onion, finely diced
• ¼ cup fresh cilantro, chopped
• 1 tbsp dark rum
• 1 tsp fresh lime juice

Coconut-Allspice Rice

• 1 cup jasmine rice, rinsed
• 1 cup unsweetened full-fat coconut milk
• ½ cup water
• ½ tsp ground allspice
• ¼ tsp kosher salt

Garnish & Plating

• 1 cup fresh pineapple chunks, grilled or lightly charred
• 2 tbsp chili oil
• Fresh thyme sprigs

How to Make Caribbean Ceviche Scallops with Mango-Rum Salsa

Scallop Ceviche:

1. Rinse the scallops thoroughly under cold running water and pat them completely dry with paper towels. Remove the small, tough side muscle if present.
2. Dice the scallops into ½-inch pieces and place them in a non-reactive bowl (glass or ceramic).
3. In a separate small bowl, whisk together the lime juice, orange juice, minced scotch bonnet pepper, minced garlic, grated ginger, salt, and pepper.
4. Pour the citrus mixture over the diced scallops, ensuring all pieces are submerged. Cover the bowl tightly with plastic wrap.
5. Refrigerate for at least 30 minutes, or until the scallops turn opaque and firm. Stir gently halfway through to ensure even curing.

Mango-Rum Salsa:

1. In a medium bowl, combine the diced mango, red onion, chopped cilantro, dark rum, and lime juice.
2. Gently toss to combine. Let it sit for at least 15 minutes to allow the flavors to meld.

Coconut-Allspice Rice:

1. In a medium saucepan, combine the rinsed jasmine rice, coconut milk, water, ground allspice, and salt.
2. Bring to a boil over medium-high heat, then reduce heat to low, cover, and simmer for 15-18 minutes, or until liquid is absorbed and rice is tender.
3. Let stand, covered, for 5 minutes before fluffing with a fork.

Tips for Best Results

1. For the best ceviche, ensure your scallops are sushi-grade and extremely fresh. Rinse them thoroughly under cold water before cutting and marinating.
2. The key to perfect ceviche is allowing enough time for the acid to 'cook' the scallops. Don't rush this step; taste a piece of scallop after the minimum marinating time to ensure it has the desired texture.
3. When dicing the pineapple for garnish, aim for small, uniform pieces that will provide a concentrated burst of flavor and visual appeal.
4. If you can't find scotch bonnet peppers, you can substitute with habanero peppers, but be aware of their heat level. Always handle hot peppers with gloves.
5. To achieve a 'moody' look on dark stoneware, consider a light drizzle of the rum glaze and strategic placement of the chili oil dots. Leave some negative space on the plate to enhance the sleek aesthetic.

Plating & Presentation

When ready to serve, gently drain any excess liquid from the ceviche. Spoon a portion of the Coconut-Allspice Rice onto one side of a dark stoneware plate. Top the rice with a generous portion of the Scallop Ceviche and spoon a dollop of the Mango-Rum Salsa alongside. Arrange charred pineapple pieces around the plate, drizzle with chili oil for color, and finish with fresh thyme sprigs.

FAQ

Q: Can I use bay scallops instead of sea scallops? A: Yes, you can substitute 1 lb of large bay scallops. Q: What is the best way to handle scotch bonnet peppers? A: Always handle hot peppers with gloves and avoid touching your eyes to prevent irritation. Q: How do I know when the scallops are done curing? A: The scallops are ready when they turn opaque and firm throughout the mixture. Q: Can I make this dish ahead of time? A: The rice and salsa can be prepped early, but the scallops should be cured within an hour or two of serving for optimal texture.

Final Thoughts

This Caribbean Ceviche Scallops dish brings a sophisticated, tropical flair to your table. If you are looking to elevate your dinner menu with vibrant, high-quality ingredients, this combination of citrus and spice is sure to impress.

Thank you for spending a few minutes cooking with me today.

Whether tonight's dinner is something simple or something special, I hope this recipe reminds you that great meals don't require complicated ingredients—just a little inspiration.

Every recipe on InspoPlate is created with the hope of making home cooking easier, more creative, and more enjoyable.

Happy cooking,

— Katia

I created InspoPlate to solve one simple question: "What am I going to cook today?" My mission is to help home cooks transform the ingredients they already have into beautiful, restaurant-worthy meals while building confidence in the kitchen.