Ginger Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just a little spicy, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together entirely in your own kitchen. The scallops cure in fresh lime juice until they turn opaque and slightly firm — no heat required, just time and good acid doing their thing. Finely diced jalapeño, red onion, and Persian cucumber add crunch and a clean, vegetal bite, while cilantro and a drizzle of olive oil pull everything together into something genuinely crave-worthy. For anyone navigating a sensitivity to ginger, seafood dishes can be a minefield — it sneaks into marinades, dressings, and restaurant prep without much warning. This recipe keeps things refreshingly straightforward, relying on lime, fresh vegetables, and a handful of pantry staples with no hidden spice blends or ambiguous sauces to second-guess. The optional avocado folds in at the end for a creamy, cooling contrast to the jalapeño heat. Serve it in small bowls or glasses and it instantly becomes the most impressive thing on the table.
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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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