Gluten 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 in your own kitchen with almost no effort. Fresh lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender — no stove required. Every single ingredient in this recipe is naturally free of gluten, so there's no need to scrutinize labels or worry about hidden additives sneaking into your meal. The jalapeño and red onion bring a punchy backbone, while the cucumber keeps things cool and crisp, and the optional avocado adds a creamy richness that rounds everything out beautifully. It's the kind of recipe that looks impressive served in little glasses at a dinner party but is honestly just as satisfying eaten straight from the bowl on a Tuesday night. Serve it immediately so the textures stay lively and the flavors stay sharp — this one doesn't like to wait.
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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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