Artificial Flavors 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 drop of anything artificial. Every ingredient in this ceviche is exactly what it claims to be — bright citrus, crisp cucumber, fiery jalapeño, and sweet scallops — so you never have to squint at a label wondering what "natural flavoring" actually means. The result is a dish that tastes clean and vivid in a way that only real, whole ingredients can deliver. A drizzle of extra virgin olive oil and a handful of fresh cilantro round out the bowl with richness and herbal punch, while diced avocado adds a creamy, cooling contrast to the heat. It comes together with almost no cooking, just a quick cure in the fridge and a gentle toss before serving. Whether you're spooning it into small glasses as an appetizer or eating it straight from the bowl, this is the kind of recipe that makes you wonder why you'd ever reach for anything processed in the first place.
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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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