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Scallop Seviche

  • Yield: 8 appetizer servings


  • 1 pound fresh sea scallops chopped, or 1 pound bay scallops
  • 1/4 cup chopped red bell pepper
  • 1/4 cup chopped yellow bell pepper
  • 1 small fresh jalapeÒo, seeded and chopped (about 1 tablespoon)
  • 1/2 cup chopped red onion
  • 6 tablespoons fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup Coco Lopez coconut cream
  • 1/4 cup chopped fresh cilantro leaves
  • 1 tablespoon chopped garlic
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper


  • Combine all of the ingredients in a medium-size nonreactive mixing bowl and mix well. Cover and refrigerate for 30 minutes. Serve with fried sweet potato chips or tortilla chips or serve on greens for a salad.