Celery Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just enough heat to keep things interesting, this scallop ceviche is the kind of dish that looks impressive but comes together with almost no effort. Fresh lime juice does all the heavy lifting, gently curing the bay scallops until they turn opaque and silky-firm — no stove required. The jalapeño brings a clean, grassy kick, while the red onion and Persian cucumber add satisfying crunch and freshness in every bite. A drizzle of olive oil and a handful of cilantro round everything out beautifully, and the optional avocado makes it feel even more luxurious. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — every ingredient is straightforward and easy to verify, with no hidden aromatics or mirepoix-style blends to worry about. Serve it in small bowls or glasses for a stunning starter that tastes like something you'd order at a coastal restaurant.
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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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