Citric Acid Free Scallop Ceviche with Lime and Jalapeño

Bright, briny, and beautifully fresh, this scallop ceviche is the kind of dish that feels like a special occasion even on a Tuesday night. The scallops are gently "cooked" by the acidity of fresh lime juice alone — no heat required — leaving them tender, opaque, and silky in a way that a stovetop never quite replicates. Ceviche can be tricky territory when you're avoiding added citric acid, since many store-bought versions and pre-marinated seafood products sneak it in as a preservative, but here every drop of acidity comes straight from real limes squeezed at home. The jalapeño and red onion bring a sharp, lively heat, while the cucumber keeps things cool and crisp, and a handful of cilantro ties it all together with that unmistakable herby brightness. A drizzle of extra virgin olive oil rounds out the flavors and gives the whole bowl a subtle richness that makes it feel genuinely restaurant-worthy. Fold in the diced avocado if you want something a little more luxurious and creamy to balance the heat. Serve it in small glasses for a stunning starter or pile it high in a bowl for a light, satisfying meal that comes together with almost no effort at all.

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