Bay Scallop Ceviche with Rose Harissa

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!