Low Sugar Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just enough heat to keep things interesting, this scallop ceviche is the kind of dish that feels like a restaurant order but comes together entirely in your own kitchen. Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and tender without any heat required. The combination of crisp cucumber, sharp red onion, and finely diced jalapeño gives every bite a satisfying crunch and a clean, layered flavor that feels genuinely vibrant. A drizzle of extra virgin olive oil and a handful of cilantro round everything out beautifully. For anyone keeping a close eye on added sugars, this recipe is a natural fit — every ingredient is whole and unprocessed, with zero sweeteners needed because the lime and fresh vegetables do exactly what they're supposed to do. Fold in some diced avocado if you want a little richness to balance the acidity, then serve it up immediately in small bowls or glasses for a presentation that looks far more impressive than the effort involved.
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Learn more →Ingredients
4 servings
- 1 lb bay scallops, side muscle removed, patted dry
- ½ cup fresh lime juice (from about 4–5 limes)
- 1 jalapeño, seeded and finely diced
- ½ small red onion, finely diced
- 1 persian cucumber, finely diced
- ¼ cup fresh cilantro leaves, roughly chopped
- 1 tbsp extra virgin olive oil
- ½ tsp fine sea salt
- 1 avocado, diced (optional)
Instructions
- 1
Place the scallops in a large mixing bowl. Pour the lime juice over them, making sure all scallops are submerged or nearly so. Cover and refrigerate for 20–25 minutes, until the scallops are opaque throughout with no translucent center remaining — they will feel slightly firm when pressed.
- 2
While the scallops cure, combine the jalapeño, red onion, and cucumber in a separate bowl.
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