FusionMedium · Cold
Smoked Scallop Ceviche with Cantaloupe and Fennel
Tender scallops absorb a fragrant tea-smoke before resting in bright lime and honey, then are tossed with juicy cantaloupe and crisp fennel fronds for a dish that moves between fire and sunshine.
Prep
20 min
Cook
30 min
Total
50 min
Method
1
Pat scallops completely dry with paper towels. Season both sides evenly with salt and black pepper. Set aside while you prepare the smoke bed.
2
Line a large heavy skillet or wok with two sheets of aluminum foil. Add black tea, white sugar, and honey. Stir to combine evenly.
3
4
Set the skillet over high heat. When you see wisps of smoke escaping from the edges, reduce to medium-low. Smoke 12-15 minutes until scallops are opaque and have absorbed a golden hue. Remove from heat and let cool uncovered for 10 minutes. Refrigerate until thoroughly chilled.
5
6
Cut cantaloupe into rough 1-cm dice. Thinly shave the fennel bulb into half-moons, reserving a small handful of fronds for garnish. Slice yellow onion into very thin half-moons.
7
Slice chilled smoked scallops into thin rounds, about 5mm thick. Add to the lime mixture and toss gently to coat every piece.
8
Fold in cantaloupe, shaved fennel, yellow onion, cilantro, and parsley. Toss everything together and let the ceviche rest 5 minutes so the flavors marry and the scallops finish curing in the lime.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
288
per serving
High in protein · 19gLow saturated fat · 2g
Protein
19g
Carbs
31g
Fat
12g
Sat. fat
2g
Fiber
6g
Sugar
19g
Sodium
901mg
Dairy FreeEgg FreeGluten FreePaleoWhole30Anti InflammatoryDiabetesHeart HealthyLow SodiumWeight ManagementBalanced MacrosHigh ProteinLean ProteinLow Processed Sugar
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Grade pending
Environmental impact
Estimated footprint
Grade pending · 72% ingredient coverage
kg CO2e
≥0.3
per serving
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
4
Sweet
4
Salty
6
Sour
2
Bitter
4
Spicy
Textures
CrispSilkyTender
Aromas
CitrusHerbalSmokySweet
Kitchen Equipment
Primary Tool
Large SkilletDomed LidSkilletWire RackChef KnifeCutting BoardFine GraterMicroplane GraterMixing BowlWhiskAluminum FoilPaper Towels
Safety & Storage
Cooking Temperature
The tea-smoke chamber must reach sufficient temperature to safely cook the scallops. Monitor for consistent smoke production during the 12-15 minute smoking process. Scallops should reach an internal temperature that renders them opaque throughout before being transferred to cold storage.
Cross Contamination
Prevent cross-contamination by using separate cutting boards and utensils for raw scallops. Designate specific tools for the raw seafood phase and the fresh components. Clean and sanitize all surfaces that contact raw mollusks before proceeding with other ingredients.
Storage
After smoking, cool scallops quickly and refrigerate at 40°F (4°C) or below until thoroughly chilled. The prepared ceviche must be held at safe temperatures. Do not allow the finished dish to sit at room temperature for more than 2 hours total, including the 5-minute flavor marriage rest.
Allergen Warning
This dish contains sea scallops (mollusks). Verify all guests are aware of the mollusk content before service. Cross-contact with other dishes during plating must be prevented.
High Risk Population
Shellfish, including scallops, pose elevated risk for vulnerable populations including pregnant individuals, elderly persons, young children, and immunocompromised guests. Ensure proper cooking and handling protocols are followed strictly.
Handling
Pat scallops completely dry before seasoning to ensure proper smoke adhesion and even cooking. Avoid overhandling smoked scallops during slicing to maintain texture integrity. Work efficiently during assembly to minimize time in the temperature danger zone.
Equipment Safety
Exercise caution when creating the sealed tea-smoke chamber with a domed lid. Hot steam and smoke will escape when uncovering. Allow the skillet to cool before handling. Use oven mitts when working with the hot lid to prevent burns.
Shelf Life
Consume the finished ceviche within 24 hours for optimal quality and safety. Smoked scallops stored separately maintain quality for up to 2 days when properly refrigerated. The lime base will continue to 'cook' the scallops over time, potentially changing texture.
Pro Tips
Technique
When you see those first wisps of smoke escaping the edges of your skillet, don't lift the lid — not yet. Let the tea-smoke settle into the scallops like a whisper, not a shout. Patience, mon, patience. The difference between smoked and truly-smoked lives in those quiet minutes.
Substitution
If fennel isn't available, a thin julienne of crisp cucumber brings that same cool crunch alongside the cantaloupe, and it plays just as sweet with the lime and honey. And if you want more of that island warmth, add a pinch more cayenne — the citrus will carry it beautifully.
From the chef
Black tea and honey coax a fragrant smoke into sea scallops without a single piece of pimento wood — gentle heat, a sealed chamber, and twelve patient minutes produce a golden hue that speaks of distant shores. Bright lime and garlic bring the ceviche cure; sweet cantaloupe and shaved fennel carry sunshine against the char. This is fire meeting the ocean meeting the grove, each element in conversation with the next, a dish that moves between warmth and coolness in every unhurried bite.
TagsSmokedSeafoodCevicheGluten FreeDairy FreeCitrusSummerElegantPescatarianFusionHoneyTea Smoking
AllergensMollusks
Source: generated · June 13, 2026