Cinnamon Free Scallop Ceviche with Lime and Jalapeño
Bright, briny, and loaded with fresh heat, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together in your own kitchen with almost no effort. The scallops cure gently in fresh lime juice until they turn opaque and just firm — no stove required, just a little patience and a spot in the fridge. Jalapeño brings a clean, vegetal kick, while red onion and cucumber add satisfying crunch that keeps every bite lively. 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 warm-spice sensitivities, this recipe is a natural fit — every ingredient is straightforward and savory, with zero risk of hidden spice blends sneaking in. It's light enough to serve as a starter but satisfying enough to eat as a full lunch, especially spooned into small glasses for a little extra flair.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!