Coconut Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just the right amount of spicy, this scallop ceviche is the kind of dish that feels effortlessly impressive. Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and silky-firm — no heat required. Jalapeño, red onion, and crisp Persian cucumber add crunch and a little fire, while cilantro and a drizzle of olive oil tie everything together with a clean, herbaceous finish. Optional diced avocado makes it even more luxurious if you're in the mood. Every single ingredient in this recipe is naturally free from coconut in any form — no coconut aminos, no coconut milk, no coconut oil sneaking in — so you can dig in without scanning labels or second-guessing a thing. Serve it chilled in small glasses for a stunning starter, or spoon it over tostadas for a casual weeknight dinner that still feels like a treat.
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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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