Chestnut 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 patience and a good refrigerator. The result is bright, clean, and layered: citrus tang up front, a slow burn from the jalapeño, and cool crunch from the cucumber and red onion. A drizzle of olive oil ties everything together and gives the dish a silky finish that makes it feel far more restaurant-worthy than the effort involved. Folding in diced avocado at the end is optional but highly recommended — it adds a creamy richness that balances the acidity beautifully. Every ingredient here is straightforward and naturally free from tree nuts of any kind, so there's no label-reading anxiety or ingredient swaps needed. This is the kind of dish that looks stunning served in small glasses for a dinner party starter or eaten straight from the bowl on a warm afternoon. It comes together fast, tastes incredibly fresh, and disappears even faster.
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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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