Chilled Citrus and White Wine Ceviche with Missouri Honey

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A refreshing chilled ceviche combining fresh seafood with a bright citrus marinade and a touch of Missouri honey for natural sweetness. This Latin American-inspired seafood recipe, ready in about 15 minutes, pairs fresh sea scallops, fresh lime juice, fresh orange juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Latin American cuisine 180 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

12 oz, thinly sliced fresh sea scallops
1/2 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup dry white wine
1 tbsp Missouri honey
1/4 cup, finely diced red onion
1 small, seeded and minced jalapeño pepper
2 tbsp, chopped cilantro leaves
1 tsp kosher salt
1, diced avocado

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Kitchen tools → Shop all kitchen tools →

Instructions

Step 1: In a glass bowl, combine 1/2 cup fresh lime juice, 1/4 cup fresh orange juice, 1/4 cup dry white wine, and 1 tbsp Missouri honey. Stir until the honey is fully dissolved.
Step 2: Add 12 oz thinly sliced fresh sea scallops to the marinade and stir gently to coat. Cover and refrigerate for 30 minutes to 'cook' the scallops in the citrus and wine mixture.
Step 3: After 30 minutes, drain about half the marinade, then fold in 1/4 cup finely diced red onion, 1 small minced jalapeño pepper (seeded for less heat), 2 tbsp chopped cilantro leaves, and 1 tsp kosher salt.
Step 4: Gently fold in 1 diced avocado just before serving to add creaminess and balance the acidity.
Step 5: Serve chilled in small bowls or on tostada shells as a light appetizer or summer dish.