Lactose 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. Bay scallops are "cooked" low and slow in fresh lime juice — no heat required — until they turn opaque and tender, soaking up all that punchy acidity along the way. Jalapeño and red onion bring the heat and bite, while Persian cucumber adds a cool crunch and fresh cilantro ties everything together with a little herbal lift. A drizzle of extra virgin olive oil rounds out the texture beautifully, and if you fold in diced avocado, you get a creamy richness that makes every spoonful feel indulgent. The entire ingredient list is naturally free of dairy in any form — no cream, no butter, no hidden milk solids — so this is one of those recipes where the dietary need takes care of itself without any substitutions or workarounds. Serve it straight from the bowl in small glasses for a stunning starter that tastes as good as it looks.
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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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