Gut Friendly Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and loaded with clean ingredients, this citrus-cured scallop dish is the kind of recipe that feels indulgent while actually being incredibly gentle on your digestive system. The scallops are "cooked" entirely by the acidity of fresh lime juice — no heat required — which keeps the protein tender and easy to digest. Crisp cucumber, red onion, and jalapeño add texture and a mild kick, while cilantro and a drizzle of extra virgin olive oil round everything out with anti-inflammatory, gut-supportive goodness. The optional avocado folds in healthy fats that help your body absorb nutrients without weighing you down. Every ingredient here is whole, unprocessed, and purposeful — nothing that would typically trigger digestive discomfort or leave you second-guessing what's in your bowl. It comes together quickly and serves beautifully in small glasses, making it just as impressive for a dinner party as it is for a quiet lunch at home.
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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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