Barley 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 burner turned on. The result is bright, citrusy, and just the right amount of spicy thanks to finely diced jalapeño — a combination that feels restaurant-worthy but comes together in under half an hour. Crisp cucumber, sharp red onion, and fragrant cilantro round out every bite with texture and freshness, while a drizzle of olive oil ties it all together. If you fold in the optional avocado, you get a creamy richness that balances the heat beautifully. For anyone navigating grain sensitivities, this dish is a natural fit — every ingredient here is whole and unprocessed, with no hidden grains lurking in sauces, marinades, or fillers. Serve it straight from the bowl or in chilled glasses for a starter that looks effortlessly impressive. It's the kind of recipe that makes people think you spent far more time in the kitchen than you actually did.
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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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