Beef Free 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 restaurant appetizer but comes together entirely in your own kitchen. Bay scallops are cured low and slow in fresh lime juice until they turn opaque and just firm — no stovetop required, just patience and a cold refrigerator. The jalapeño and red onion bring a sharp, lively bite, while the cucumber keeps things cool and crisp, and a handful of cilantro ties every element together. A drizzle of olive oil rounds out the acidity and gives the whole bowl a subtle richness that makes it feel genuinely complete. If you fold in the optional avocado, you get a creamy contrast that takes it from light starter to something you could honestly eat as a full meal. This is naturally free of any red meat or beef-based ingredients — every component is produce, seafood, or pantry staples, so there's nothing to swap or substitute. Serve it in small glasses or shallow bowls the moment it's dressed, because freshness is everything here.

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