Black Pepper Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and impossibly fresh, this scallop ceviche is the kind of dish that feels like a special occasion even on a Tuesday night. The lime juice does all the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. Jalapeño brings a clean, vegetal kick, while red onion, cucumber, and cilantro layer in crunch and herby brightness that makes every bite feel alive. A drizzle of olive oil ties it all together with just enough richness, and the optional avocado adds a creamy contrast that's hard to resist. For anyone navigating a black pepper sensitivity, this recipe is a genuine win — the heat and complexity come entirely from jalapeño and lime, so there's no need to swap or skip anything to make it work. Serve it straight from the fridge in small bowls or glasses for a presentation that looks far more impressive than the effort involved.
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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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