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# The New Ceviche: Scallops & Calamansi
- URL: https://news.freshaig.com/the-new-ceviche-scallops-calamansi/
- Published: 2026-04-27T18:42:53.000Z
- Updated: 2026-04-30T14:20:46.000Z
- Description: Elevate your seafood game with this vibrant, citrus-forward Scallops and Calamansi Ceviche recipe from FreshAIG.com.
- Author: Ben
- Tags: Recipes, Scallops, Calamansi, Ceviche, Appetizer, Fresh Seafood, #Import 2026-04-27 18:39, Gluten-Free, Paleo, Low-Carb

## FreshAIG Quick Facts

- Species: Atlantic Sea Scallops (Placopecten magellanicus)
- Total Time: 25 minutes
- Diet Type: Gluten-Free, Paleo, Low-Carb

*Testing Methodology: This recipe was rigorously tested using dry-packed, day-boat sea scallops from the Eastern Seaboard to ensure optimal curing and texture.*

**Serves:** 4 people

## Ingredients

- 1 lb dry-packed Atlantic [sea scallops](https://news.freshaig.com/tag/scallops/), side muscle removed and sliced into 1/4-inch rounds
- 1/2 cup fresh calamansi juice (can substitute with a mix of lime and orange juice if unavailable)
- 1/4 cup thinly sliced red onion
- 1 jalapeno, seeded and finely diced
- 2 tbsp fresh cilantro, chopped
- 1 tbsp extra virgin olive oil
- Sea salt and freshly cracked black pepper

## Instructions

1. Combine the sliced scallops, red onion, and jalapeno in a bowl.
2. Pour the fresh calamansi juice over the mixture.
3. [Cover and refrigerate](https://news.freshaig.com/how-to-store-seafood/) for 15 to 20 minutes.
4. Stir in cilantro and olive oil, then season with salt and pepper.
5. Serve immediately in chilled bowls alongside your favorite plantain chips or crispy tostadas.

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