Coquilles Saint-Jacques en Seviche (Scallop Marinated in Citrus Juices)


  • 500g scallop meat
  • Juice of 2 limes
  • Juice of 1 orange
  • Grated rind of 1 lemon
  • Grated rind of 1 lime
  • Grated rind of ½ orange
  • 2 tbsp. orange liqueur
  • 4-6 lime slices


This recipe should be made one day prior to serving.

  1. Slice the raw scallop thinly.
  2. Mix all ingredients and add the scallops.
  3. Let sit covered in the refrigerator overnight. (The acid in the citrus juice will cook the scallops).
  4. Arrange your favourite green lettuce on cold plates and top with a mound of the scallops.
  5. Garnish with a slice of lime.

Serves 4-6.

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