Bay Scallop Ceviche with Rose Harissa

Sweet and fresh bay scallops are extra succulent in citrus lime juice and blushed with a topping of rose harissa to provide that surprise finish.


  • 1 lb Bay Scallops  ·   
  • 1 cup Fresh Lime Juice  ·   
  • Diamond Crystal Kosher Salt  ·  2 teaspoons 
  • Small Red Onion, finely minced  ·  1/2 
  • 2 Ears of Fresh Corn, Kernals removed  ·   
  • Fresno chilis, minced  ·  2 
  • 2 tablespoons Herbie's Rose Harissa Spice Blend, divided  ·   
  • Cilantro, chopped  ·  3 tablespoons 
  • Tortilla chips for serving  ·   


In a medium bowl, combine the scallops, the lime juice and salt and set aside in the refrigerator for 1 hour, stirring occasionally until scallops turn opaque.

Add the onion, corn kernals, fresno chilis and 1 tablespoon of the rose harissa and mix well.

Right before serving mix in the cilantro and top with more of the Rose Harissa.

Serve with tortilla chips!

Joy Sauvignon Blanc

Joy Sauvignon Blanc

Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.

Rose Harissa Spice Blend

Rose Harissa Spice Blend

Based on a Tunisian blend that may be rubbed on food before cooking, or made into a fragrant, spicy paste.