Emulsifier Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just enough heat to keep things interesting, this scallop ceviche is the kind of dish that feels like a restaurant splurge but comes together entirely in your own kitchen. The scallops cure gently in fresh lime juice until they turn opaque and tender — no stove required, just time and good ingredients. What makes this such a clean, worry-free recipe is how straightforward every component is: fresh seafood, vegetables, herbs, a drizzle of extra virgin olive oil, and nothing else. There are no packaged sauces, no store-bought dressings, and no processed shortcuts that might sneak in unwanted additives. The jalapeño and red onion bring a punchy contrast to the cool cucumber and creamy avocado, while the cilantro ties everything together with a fresh, herby finish. It's light enough to serve as an appetizer but satisfying enough to stand on its own for a warm-weather lunch. Spoon it into small glasses for a stunning presentation that looks far more effortful 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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