Hazelnut Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just the right amount of spicy, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together entirely in your own kitchen. Fresh lime juice does all the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. The combination of jalapeño, red onion, and Persian cucumber adds crunch and a little fire, while cilantro and a drizzle of olive oil round everything out beautifully. If you fold in the optional avocado, you get a creamy contrast that makes each bite even more satisfying. For anyone navigating tree nut allergies, this recipe is a genuinely stress-free choice — every ingredient is whole, fresh, and straightforward, with zero risk of hidden nut-based oils or garnishes sneaking in. Serve it in small glasses for a stunning starter or pile it into a bowl for a light, refreshing meal.
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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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