Scallop Ceviche in Chilled Tomato Soup

Tomatoes are still in season and warm weather will be with us for the next month or so. A good way to enhance any occasion is to serve this refreshing “shooter.” We served this recently and it was a crowd pleaser.


  • 1 pound scallops
  • ¼ red onion, minced
  • 4 limes, juiced
  • 1/4 teaspoon salt
  • 1 jalapeno pepper, minced
  • 2 pounds ripe tomatoes
  •  2 tablespoons sherry vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 8 basil leaves, torn into bits


  1. For ceviche, mix top 5 ingredients in bowl and let sit for 4-5 house. Scallops will become opaque as they “cook” in the lime juice.
  2. For tomato soup, place next 4 ingredients in a blender and puree. Then run the soup through a food mill to extract seeds and skins. Refrigerate for 3-4 hours.
  3. In small cups place a tablespoon of ceviche and cover with 2 ounces of cold soup. Garnish with basil leaves and serve.

Makes 12 shooters

Goes really well with icy cold Taft Street Rose or Sauvignon Blanc.