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Bay Scallops Ceviche

Bay Scallops Ceviche
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The following recipe and photography was provided by recipe developer and food photographer, Ashley Durand of Plate & Pen.

It’s no secret that I’m a big fan of wine. I love to cook with it and drink it. I had the chance to sample a white wine from Argentina at Heinen’s, and it was delicious.

Bay Scallops Ceviche

In case you’re unfamiliar, Argentina is the fifth-largest wine-producing country in the world. In fact, Mendoza, the epicenter of Argentine vino and the most highly-elevated grape growing region in the world, makes over 70% of the country’s wine.

The wine that I tried is called Santa Julia Torrontes. From the moment I tasted it, I knew that it would be ideal as a marinade for Heinen’s fresh bay scallops. Paired with ceviche, this dish has a little spice, a little acidity and a lot of flavor!

Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.

Bay Scallops Ceviche

Bay Scallops Ceviche


  • 3/4 lbs. bay scallops, or quartered scallops
  • Juice of 5 limes
  • 1/4 cup Santa Julia Torrontes
  • Kosher salt and black pepper, to taste
  • 1 large English cucumber, halved and sliced
  • 1 large shallot, thinly sliced
  • 3 scallions, chopped
  • 1 avocado, halved and chopped
  • 1/4 cup small red pepper and jalapeno pepper, minced
  • 1/2 cup parsley, roughly chopped
  • 2 Tbsp. minced garlic
  • Olive oil
  • 1 tsp. Sambal Oelek chili sauce
  • 1 cup chopped Boston lettuce, for tossing ceviche


  1. In a medium bowl, combined wine and 1/2 of the lime juice. Add the bay scallops and a little salt and pepper. Allow to marinate for exactly an hour at room temperature.
  2. About 10 minutes before the scallops are done resting in the brine juice, mix the cucumbers, shallots, scallions, avocado chunks, peppers, Boston lettuce and parsley in a clean bowl.
  3. In a measuring cup or small bowl, mix the remaining lime juice with olive oil and chili paste.
  4. After the scallops are done marinating in the brine, remove from that bowl, and discard juice.
  5. When ready to serve, mix the marinated scallops that were set aside with the vegetable mixture and lime oil mixture.

Bay Scallops Ceviche

Ashley Durand

By Ashley Durand

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