Wedding Week: Easy Apps!

CHICOPEE, Mass. (Mass Appeal) – Looking for an easy app for your next party?  Tom Walsh, the executive chef at Mission Cantina in Amherst showed us how to make Scallop Ceviche!

Mission Scallop Ceviche


  • 1 Pound fresh Dry Scallops
  • (From a reputable fish monger)
  • 1/2 Cup fine dice Red Onion
  • 1/2 Cup each fine dice red, and Yellow Bell Peppers
  • 2 Jalapeños fine dice
  • 1/4 Cup chopped Cilantro
  • 1/4 Cup chopped  Chives
  • 1 Cup fresh lime Juice
  • 2 Tbsp Olive Oil
  • Salt and Pepper to taste
  • Hot sauce ( optional)


  1. Drop Scallops into boiling salted water for 3-4 seconds, and quickly plunge into iced water to shock them and stop cooking process.
  2. Place scallops on a towel and place in fridge while prepping other ingredients.
  3. Remove scallops and chop to desired size.
  4. First combine all dry ingredients except chives. Then incorporate juice, oil, hot sauce if desired. Salt and pepper to taste, and toss.
  5. Pour into serving bowl and top with chives.

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