Legume 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. The lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. Crisp cucumber, sharp red onion, and fiery jalapeño bring texture and punch, while fresh cilantro and a drizzle of olive oil tie everything together with an herby, clean finish. Creamy diced avocado folded in at the end takes it from great to genuinely hard to stop eating. For anyone navigating legume-free eating, this recipe is naturally in the clear — every ingredient is straightforward, with no beans, lentils, or pea-based fillers hiding anywhere in the mix. It's a refreshing option when you want something impressive that doesn't require scanning labels or swapping out problem ingredients. Serve it in small glasses for a party or in a bowl for a light, satisfying meal on a warm evening.
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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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