Candida Diet Friendly Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and completely vibrant, this scallop ceviche is the kind of dish that makes warm weather feel like a celebration. Bay scallops are gently cured in fresh lime juice until they turn opaque and tender — no heat required — then tossed with jalapeño, red onion, cucumber, cilantro, and a drizzle of extra virgin olive oil. Every single ingredient here is clean and whole, which is exactly what makes this recipe such a natural fit for anyone navigating the strict limits of a candida-conscious eating plan. There are no added sugars, no vinegars, no grains, and no processed condiments hiding in the mix — just real food doing all the work. The optional avocado folds in beautifully if you want a little richness to balance the citrus heat. It comes together fast, looks stunning served in small glasses or bowls, and tastes like something you'd order at a coastal restaurant. This one is proof that eating carefully doesn't mean eating boringly.
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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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