Eggless 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 impressive without demanding much from your kitchen. Tender bay scallops are "cooked" entirely by the acidity of fresh lime juice — no heat required — leaving them opaque, slightly firm, and absolutely delicious. Crisp cucumber, fiery jalapeño, and sharp red onion add texture and punch, while a handful of cilantro and a drizzle of olive oil tie everything together beautifully. A folded-in avocado (totally optional but highly recommended) adds a creamy richness that balances the heat. Since the whole dish is built from fresh produce, seafood, and pantry staples, there's nothing here that sneaks in eggs or egg-derived ingredients — no mayo-based dressing, no hidden binders, just clean and vibrant flavors. It's a perfect starter for a summer dinner party or a light lunch that looks far more elaborate than the effort involved.
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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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