Carrageenan Free Scallop Ceviche with Lime and Jalapeño

Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and tender without any heat required. The result is bright, citrusy, and just spicy enough — jalapeño and red onion bring a sharp bite, while cucumber keeps things cool and crisp. A drizzle of extra virgin olive oil and a handful of cilantro round everything out into something that feels genuinely restaurant-worthy. Carrageenan, a common additive used as a thickener or stabilizer, has a way of sneaking into processed seafood products and pre-made sauces, but this recipe sidesteps all of that entirely. Every ingredient here is whole and unprocessed, so you know exactly what you're eating. If you fold in the optional avocado, it adds a creamy richness that makes the whole dish feel even more luxurious. This is the kind of recipe you pull out when you want to impress guests without spending hours in the kitchen.

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