by Miriam Thom

Persimmon & Passion Fruit Scallop Ceviche

by Miriam Thom

From the Seatopia kitchen In-house

Recipe by Miriam Thom

Culinary Education at Seatopia — she develops the recipes that ship with the boxes and teaches the member cooking classes

Serves 4 as an appetizer · 20 minutes, plus 10 to marinate · no cooking

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Sweet Fuyu persimmons, tart passion fruit and delicate Peruvian scallops come together in this bright, seasonal ceviche. A little Fresno pepper brings the heat, while lime and yuzu balance the sweetness.

Everything is finely diced to the size of the passion fruit seeds, so every spoonful has a little of everything, and it goes back to the table in the scallops’ own shells.

At a glance

About 30 minutes

Twenty minutes of shucking and dicing, then ten in the fridge while the flavors come together.

Serves 4

As an appetizer, from one bag of our Half-Shell Scallops. Spoon it back into the prettiest shells to serve.

No cooking

A sharp knife, a cutting board and a bowl. The only heat is boiling water to wash the shells.

Seed-sized

Dice the scallops, persimmon, onion and pepper to about the size of a passion fruit seed.

How it comes together

Shuck, dice, dress.

Dice the scallops first and keep them cold while you cut everything else. Dress it close to serving.

Release the scallops 5 minutes

Step 1

A small, sharp knife under each scallop to free it from the shell, trimming any tough connective tissue. Keep the prettiest shells.

Wash the shells While they cool

Step 2

Rinse them, cover with boiling water in a heatproof bowl, then drain and let them cool completely.

Dice to seed size 10 minutes

Step 3

Scallops patted dry and diced first, then chilled under a paper towel. Persimmon, red onion and Fresno to match.

Dress it 1 minute

Step 4

Passion fruit pulp and seeds, lime, yuzu, Vera Salt and Urfa pepper, folded in gently.

Chill, then serve 10 minutes

Step 5

Covered in the fridge, tasted and adjusted, then spooned into the shells and served cold.

Taste before it goes into the shells. Passion fruit varies a lot in sweetness and acidity, so add more lime if it needs it.

Diced Fresno pepper, red onion and Fuyu persimmon on a wooden board beside halved limes, passion fruit and a bottle of yuzu juice — Everything cut to the size of a passion fruit seed.

Persimmon & Passion Fruit Scallop Ceviche

Miriam Thom

Sweet Fuyu persimmons, tart passion fruit and delicate Peruvian scallops come together in this bright, seasonal ceviche. Fresno pepper adds a little heat, while lime and yuzu balance the sweetness. Everything is finely diced to mirror the size of the passion fruit seeds, creating a delicate, jewel-like texture.

Ingredients

1 bag Seatopia Half-Shell Scallops (16 oz), thawed
2–3 firm Fuyu persimmons, depending on size
2 ripe passion fruits, pulp and seeds
1 lime, juiced
1 tsp yuzu juice
½ Fresno pepper, finely diced
⅓ small red onion, finely diced
Vera Salt, to taste
Urfa pepper, to taste
Tortilla chips, for serving (optional)

Directions

Prepare the scallops. Remove the thawed scallops from their packaging. Using a small, sharp knife, carefully release the scallop meat from the shells, removing any tough connective tissue. Reserve several of the prettiest shells for serving.
Clean the shells. Wash the empty shells thoroughly, then place them in a heatproof bowl and cover with boiling water to help remove any residual scallop meat. Drain and allow to cool completely before serving.
Finely dice the ingredients. Pat the raw scallops dry with paper towels. Using a sharp knife, cut them into small, even pieces, taking inspiration from the size of the passion fruit seeds. Cover with a paper towel and place in the fridge while you prepare the rest. Dice the Fuyu persimmons, red onion and Fresno pepper to approximately the same size, so every spoonful contains a little of everything.
Make the ceviche. Combine the diced scallops, persimmons, red onion and Fresno pepper in a bowl. Add the pulp and seeds of both passion fruits, the juice of one lime and the yuzu juice. Season with Vera Salt and Urfa pepper and gently fold everything together.
Allow the flavors to develop. Cover and refrigerate for about 10 minutes, so the citrus, passion fruit and aromatics come together. Taste and adjust the seasoning as needed.
Serve. Spoon the ceviche into the reserved scallop shells, or serve in a shallow bowl with tortilla chips on the side. Serve immediately, while chilled.

Everything on this plate

One bag of our Half-Shell Scallops is the only thing from the freezer, and the shells become the serving dish. Shell-off Scallops work too: serve it in a bowl. The rest is Fuyu persimmons, passion fruit, a lime, yuzu juice, a Fresno pepper, a red onion, Vera Salt and Urfa pepper, with tortilla chips if you like.

Half-Shell Scallops SEATOPIA

$23.88 /serving

On the half shell. Naturally sweet with a creamy bite — stunning raw, lightly torched, or nestled in citrus-forward ceviches

Scallops SEATOPIA

$9.53 /serving

Naturally sweet with a creamy bite — stunning raw, lightly torched, or nestled in citrus-forward ceviches

Fish & Shell Variety Box SEATOPIA

$17.04 /serving

A celebration of clean flavor and coastal elegance. Contains salmon, whitefish, and peruvian scallops.

The dressing

Passion fruit, lime and yuzu.

The passion fruit goes in whole, pulp and seeds, and the seeds set the size for everything else in the bowl.

1

Scoop the passion fruit

The pulp and seeds of 2 ripe passion fruits, straight over the diced scallops, persimmon, onion and pepper.

2

Add the citrus

The juice of 1 lime and 1 tsp yuzu juice. Lime and yuzu balance the sweetness of the persimmon.

3

Season and fold

Vera Salt and Urfa pepper to taste, folded in gently. Chill for 10 minutes, then taste again and adjust.

A green bowl of diced persimmon, red onion and Fresno pepper topped with passion fruit pulp, beside halved passion fruits and limes — Passion fruit in, seeds and all, before the fold.

Swaps that work

Miriam’s ceviche is a starting point. Swap in whatever you have.

	As written	Easy swap	What changes
The scallops	Half-Shell Scallops	Scallops (shell-off)	Same scallops, no shucking; serve it in small bowls or on spoons
The fruit	Fuyu persimmon	Firm, ripe mango	Softer and more tropical; dice it a little larger so it holds its shape
The passion fruit	Pulp and seeds of 2	Leave it out	Miriam’s note: the ceviche stands on its own. Add a little more lime
The yuzu	Yuzu juice	Lemon juice	Less floral; a pinch of orange zest brings some of it back
The chile	Fresno pepper	Jalapeño	Greener and a touch milder; seed it for less heat
The pepper	Urfa pepper	Aleppo pepper	Brighter and less smoky

Shuck it gently

Release, then save the shells

Thaw the bag in the fridge overnight. Slide a small, sharp knife under each scallop to release it from the shell, and trim off any tough connective tissue. Keep the prettiest shells: wash them, cover them with boiling water in a heatproof bowl to lift off anything left behind, then drain and let them cool completely before they go back on the plate.

Pat the scallops dry with paper towels before you dice them, then keep them covered in the fridge while you cut everything else.

Shop Half-Shell Scallops

What's in the pack

Half-Shell Scallops, tested and published

Each bag holds 16 oz of Peruvian scallops on the half shell, shucked and individually snap-frozen. They are raised in Sechura Bay, Peru, in traditional hanging lantern baskets.

Our Half-Shell Scallops tested at about 8 g protein and 7 mcg selenium per 2 oz serving. Values vary by sample and season.

Low mercury, tested to a tenth of the FDA action level. Every supplier is third-party tested for nutrition, mercury and microplastics, then randomly audited to ensure consistent compliance with the Seatopia Standard. Farms named, panels published.

Meet the farm

Scallop ceviche, answered

How do I thaw the scallops?

Move the bag to the fridge the night before. Release them from the shells and pat them dry just before you dice them, and keep them cold until they go into the bowl.

Is ceviche raw?

Yes. The lime and passion fruit flavor the scallops and firm them a little, but they do not cook them, so ceviche is a raw dish. Eating raw or undercooked meat, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness, especially with certain medical conditions. Consult your doctor if you think you may be sensitive.

Which persimmons should I buy?

Fuyu. They are the squat, tomato-shaped ones, and unlike Hachiya persimmons they are good to eat while still firm. Choose fruit that is ripe and sweet but holds its shape when finely diced.

Can I make it ahead?

Dice the persimmon, onion and pepper and wash the shells a few hours ahead, and keep everything in the fridge. Dice the scallops and dress the ceviche about 10 minutes before serving, and serve it immediately, while chilled.

It tastes too sweet. What do I do?

Passion fruit and persimmons vary a lot in sweetness and acidity. Add more lime juice a little at a time, and another pinch of salt, until it tastes bright.

Can’t find passion fruit?

Skip it. Miriam’s ceviche stands on its own with the lime and yuzu; you may want a little more lime.