Gelatin Free Scallop Ceviche with Lime and Jalapeño
Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and just firm — no heat required, no thickeners, no additives of any kind. That makes this dish a natural fit for anyone avoiding gelatin or other animal-derived setting agents that can sneak into unexpected places, including some store-bought seafood preparations and pre-marinated products. Every ingredient in this bowl is exactly what it looks like: bright citrus, crisp cucumber, fiery jalapeño, sweet red onion, and a handful of fresh cilantro. A drizzle of extra virgin olive oil ties it all together with a subtle richness, and the optional avocado adds a creamy, cooling contrast to the heat. The result is light, vibrant, and genuinely impressive — the kind of dish that looks like it came from a coastal restaurant but comes together in under half an hour. Serve it in small glasses or shallow bowls for a stunning starter that lets the clean, pure flavors speak for themselves.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!