Breastfeeding Friendly Scallop Ceviche with Lime and Jalapeño
Bay scallops are one of the more nursing-friendly seafood choices — they're low in mercury and packed with lean protein, zinc, and iodine, all nutrients that matter when you're feeding a baby and running on limited sleep. This bright, citrus-forward dish lets the scallops take center stage, cured in fresh lime juice until they're opaque and just firm, with no heat required. The jalapeño adds a gentle kick without overwhelming the bowl, and the crisp cucumber and red onion keep every bite feeling fresh and light. A drizzle of extra virgin olive oil ties it all together with a little richness, and the optional avocado makes it genuinely satisfying as a light meal rather than just a starter. Everything here is whole, recognizable, and straightforward — no processed ingredients to second-guess, just clean flavors that come together fast. It's the kind of recipe that feels a little fancy but asks almost nothing of you, which is exactly what you need right now.
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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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