Honey 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 appetizer but comes together in your own kitchen with minimal effort. The bay scallops cure in fresh lime juice until perfectly opaque — no stove required — and the result is tender, clean-tasting seafood with a silky texture that's hard to beat. Finely diced jalapeño, red onion, and Persian cucumber bring crunch and a little fire, while fresh cilantro and a drizzle of extra virgin olive oil round everything out beautifully. Diced avocado folded in at the end adds a creamy richness that makes each spoonful feel indulgent without weighing the dish down. Many ceviche recipes and store-bought seafood marinades sneak in sweeteners, but every ingredient here is completely free of any added sweetener — the brightness comes entirely from fresh lime juice, and it does not need anything else. This is a naturally clean, ingredient-forward recipe where nothing is hidden and nothing is unnecessary. Serve it in small glasses or bowls for a stunning starter that tastes as good as it looks.

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