Chilled Citrus and White Wine Ceviche with Missouri Honey
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 ready in about 15 minutes pairs thinly sliced 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.
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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
Frequently asked questions
How long does Chilled Citrus and White Wine Ceviche with Missouri Honey take to make?
Total time is about 15 minutes (15 min prep + 0 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Chilled Citrus and White Wine Ceviche with Missouri Honey?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lime juice from drying out.
Can I substitute ingredients in Chilled Citrus and White Wine Ceviche with Missouri Honey?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Chilled Citrus and White Wine Ceviche with Missouri Honey for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Chilled Citrus and White Wine Ceviche with Missouri Honey?
Latin American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
