Caffeine 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 treat but comes together entirely in your own kitchen. Fresh lime juice does all the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. The combination of jalapeño, red onion, and cucumber brings crunch and a gentle kick, while cilantro and a drizzle of olive oil tie everything together with a clean, herbaceous finish. Optional diced avocado adds a creamy contrast that makes each bite feel a little more indulgent. Since every ingredient in this recipe is naturally free of stimulants — no coffee, tea, chocolate, or anything derived from them — it's a completely worry-free choice for anyone keeping a close eye on their caffeine intake. It's light enough to serve as a starter but satisfying enough to enjoy as a full warm-weather meal. Just chill, toss, and dig in.
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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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