Cashew 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 just firm — no heat required, just a little patience and a good refrigerator chill. The result is bright, clean, and incredibly refreshing, with the jalapeño bringing a slow-building kick and the red onion and cucumber adding satisfying crunch in every bite. Cilantro and a drizzle of extra virgin olive oil round everything out, giving the dish a lush, herbaceous finish that feels far more impressive than the short ingredient list suggests. If you fold in the diced avocado, you get a creamy contrast that makes the whole bowl feel almost luxurious. This is naturally free of tree nuts in any form — no swaps needed, no label-checking required, just whole fresh ingredients doing exactly what they're supposed to do. Serve it in small glasses or shallow bowls for a stunning starter that looks like it came from a coastal restaurant. It's the kind of dish that disappears fast, so you may want to double the batch.
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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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