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  • Writer's pictureThe Gin Professors

Christmas Ceviche

Updated: Jan 11, 2021

A gin cocktail is a perfect accompaniment to seafood, so it only makes sense that gin is a perfect ingredient for a seafood ceviche.

This recipe is inspired by the scallop ceviche recipe from Ben Pollinger, the Michelin-star chef formerly at Oceana, in his book, School of Fish. We’ve made it our own by adding gin to the final dressing. Depending on the gin you use, the scallops will take on piney, juniper, or floral notes. Any botanical-rich gin will work, such as Hendrick’s or Botanist. For our holiday treat, we used Scapegrace from New Zealand which sources cardamom, angelica, licorice, cinnamon, and juniper (of course). Pick a gin that appeals to your palate. As always, we encourage you to experiment and step out of your comfort zone.

Gin, citrus and seafood are a fantastic trifecta. This colorful dish is perfect for a holiday party appetizer or just to enjoy on a quiet evening at home by the tree.


½ lb. fresh large scallops

2 tablespoons extra virgin olive oil

2 tablespoons of gin

¼ cup English cucumber chopped in ¼ inch cubes

¼ cup green apple chopped in ¼ inch cubes

½ cup pomegranate seeds

½ teaspoon sea salt

½ to 1 jalapeño chili, minced (optional and amount to your taste)

Juice from 1 lime

Juice from 1 lemon

Mint leaves from 5 to 6 sprigs, coarsely torn

Freshly ground black pepper

Place scallops on the round edge and cut in half to make two even discs. Lay each disc on the flat side and cut into three equally spaced strips. Rotate the cut scallop 90 degrees and cut the strips into three strips so that you have nine pieces from each halved scallop. Place the scallops in a bowl and add the lemon and lime juices. Cover the bowl and place in the refrigerator for 45 minutes.

Meanwhile, prepare and mix together the cubed cucumber, apple, jalapeño, mint leaves, and pomegranate seeds. Set aside.

In a medium bowl, whisk the gin and the olive oil together. Drain the scallops from the lemon-lime juice. Add in the scallops and cucumber-apple-pomegranate mixture to the oil-gin dressing. Season with salt and black pepper. Fold all of the ingredients together and serve.

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