High Fructose Corn Syrup 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 under half an hour. Fresh lime juice does all the heavy lifting, gently curing the bay scallops until they turn opaque and silky without a single burner turned on. Every ingredient here is whole and unprocessed — scallops, cucumber, red onion, jalapeño, cilantro, olive oil — so there's zero chance of hidden sweeteners sneaking in the way they often do in bottled dressings, marinades, or store-bought ceviche mixes. That's the quiet win with a recipe built entirely from scratch: you control exactly what goes into the bowl. The optional avocado folds in at the end for a creamy contrast against the bright acidity, and the result is something that looks stunning served in small glasses for a crowd. It's clean, vibrant eating at its most satisfying.
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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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