Dairy 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 like a restaurant appetizer but comes together entirely in your own kitchen. The lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. Jalapeño, red onion, and crisp Persian cucumber add crunch and a little fire, while fresh cilantro and a drizzle of olive oil tie everything together beautifully. Naturally free of any dairy, this recipe doesn't require a single swap or substitution — every ingredient on the list is already clean and simple. The optional avocado folds in for a creamy, cooling contrast that plays perfectly against the acidity of the lime. Serve it in small bowls or glasses for an impressive starter that looks far more effort-intensive than it actually is.
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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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