Wild-caught product of the U.S.A., Mexico (Pacific Ocean). Sold in one pound increments, 60 - 80 pc/1 lb.

Because of their size, bay scallops cook very fast and require little preparation. They have a very similar taste to sea scallops; sweet and tender.

Scallop Ceviche


  • 1 lb Fresh Bay Scallops
  • ½ lb North Atlantic Ice Shrimp
  • 1 Large Tomato (Diced)
  • ½ Red Onion (Diced)
  • ½ English Cucumber (skinned, seeds removed, diced)
  • Sea Salt & Pepper
  • ½ Cup Fresh Lime Juice


  1. Lay out diced raw seafood in a baking dish.
  2. Add juice from lemons and limes, place in the refrigerator to "cook" for three hours.
  3. Add all the other ingredients to the seafood and citrus mix.
  4. Mix well and place it back in the refrigerator for another hour.
  5. Serve with tortilla chips.