Alpha Gal Friendly Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and loaded with fresh heat, this scallop ceviche is the kind of dish that feels like a celebration even on a Tuesday night. The lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without a single burner getting turned on. Jalapeño, red onion, and crisp Persian cucumber bring crunch and a little fire, while cilantro and a drizzle of olive oil tie everything together with an herby, clean finish. Optional diced avocado folds in at the end for a creamy contrast that makes each spoonful feel even more luxurious. For anyone navigating alpha-gal syndrome, seafood is a natural go-to, and scallops are an excellent choice — no mammalian meat, no hidden animal-derived additives, just clean ocean flavor. Every ingredient in this recipe is straightforward and easy to verify, which takes a lot of the guesswork out of eating something this fresh and satisfying. Serve it in small glasses for a stunning appetizer or pile it into a bowl for a light, no-fuss meal that genuinely impresses.
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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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