Brazil Nut Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just the right amount of spicy, 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 "cooked" low and slow in fresh lime juice, turning opaque and tender without any heat — a technique that's as impressive as it sounds and genuinely easy to pull off. Jalapeño, red onion, and Persian cucumber bring crunch and a little fire, while cilantro and a drizzle of olive oil round everything out with fresh, herby depth. A fold of creamy diced avocado at the end is optional but highly recommended for balancing the acidity. The whole thing is built from clean, whole ingredients — no sauces, no packaged seasonings, nothing hiding in the background — so you can feel completely confident about what's in the bowl. It's a naturally safe choice for anyone navigating tree nut allergies, since every component is straightforward produce, fresh seafood, and pantry basics. Serve it in small glasses for a stunning starter or pile it into a bigger bowl for a light, satisfying meal.
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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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