Almond Free Scallop Ceviche with Lime and Jalapeño
Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and tender without a single minute of heat. The result is bright, clean, and almost impossibly refreshing — cool cucumber and crisp red onion balance the slow burn of jalapeño, while a drizzle of olive oil ties everything together with a silky finish. Ceviche can feel intimidating, but this version is genuinely straightforward: mix, chill, drain, toss, and serve. If you fold in the optional avocado, you get a creamy richness that makes the whole bowl feel a little more luxurious. Tree nut concerns are completely off the table here — every ingredient is naturally free of them, with no swaps or substitutions required. This is the kind of dish that looks stunning served in small glasses at a dinner party but is honestly just as satisfying eaten straight from the bowl on a Tuesday night.
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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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