Anti Inflammatory Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and completely no-cook, this citrus-cured scallop dish is the kind of recipe that feels like a treat while quietly doing your body a favor. Bay scallops are a lean, high-quality protein, and here they're "cooked" entirely by the acid in freshly squeezed lime juice — no heat required, just 20 to 25 minutes in the fridge until they turn opaque and firm. The lineup of ingredients reads like an anti-inflammatory all-star roster: extra virgin olive oil, fresh jalapeño, cucumber, red onion, and cilantro all bring compounds that support a low-inflammation approach without any sacrifice in flavor. A drizzle of olive oil ties everything together with a subtle richness, while the jalapeño and lime keep each bite lively and clean. Optional diced avocado folds in healthy fats and a creamy contrast that makes the whole bowl feel more substantial. It comes together in under 30 minutes and serves four, making it an easy, impressive option for a light lunch or a starter that genuinely wows. No processed ingredients, no hidden additives — just whole, vibrant food at its most refreshing.
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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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