Food & Cooking Recipes Appetizers Scallop Ceviche with Corn Chips 3.0 (1) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 30, 2017 Print Rate It Share Share Tweet Pin Email Yield: 3 dozen Ingredients ⅓ cup plus 2 tablespoons freshly squeezed lime juice ½ cup freshly squeezed orange juice 1 tablespoon apple-cider vinegar 2 tablespoons chopped fresh cilantro ½ large jalapeno pepper, coarsely chopped ½ small red onion, thinly sliced and cut into 1-inch lengths ¼ pound bay scallops, quartered lengthwise then halved crosswise (about ¼-inch pieces) 1 ripe avocado 1 blood orange Coarse salt and freshly ground pepper Toasted Corn Chips Directions In a medium bowl, combine 1/3 cup lime juice, orange juice, vinegar, cilantro, jalapeno, and red onion. Add the scallops, and stir to combine. Cover with plastic wrap, and refrigerate until scallops no longer look raw in center, 2 to 3 hours. Peel the avocado, cut into chunks, and place in a medium bowl. Add the remaining 2 tablespoons lime juice. Mash with a fork to desired consistency. Season with salt and pepper; set aside. Just before serving, drain ceviche, discarding liquid. Place in a clean bowl. Hold blood orange over the ceviche. Cut between the membranes into sections, allowing juice to fall into bowl, reserving sections. Squeeze juice from membrane into bowl, then discard membrane. Cut the orange sections into 1/2-inch pieces, and add to scallop mixture. Stir to combine. To serve, place about 1 teaspoon of avocado mixture onto each corn chip; top with a small spoonful of the ceviche. Serve immediately. Rate it Print