Lupin Free Scallop Ceviche with Lime and Jalapeño
Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and just firm — no heat required, just patience and a good refrigerator. The result is bright, clean, and a little fiery, with jalapeño and red onion cutting through the richness of the scallops while cucumber adds a cool, crisp contrast. A drizzle of extra virgin olive oil and a handful of fresh cilantro pull everything together into something that feels genuinely restaurant-worthy. Folding in diced avocado at the end is optional, but it adds a creamy element that balances the acidity beautifully. Every ingredient here is naturally whole and unprocessed, so there's no need to scrutinize labels or worry about hidden legume-based fillers or flour derivatives sneaking into the dish. It comes together quickly and serves beautifully in small glasses or bowls, making it an impressive starter for a dinner party or 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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