Macadamia Free Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and impossibly easy to pull together, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together right in your own kitchen. Bay scallops are gently cured in fresh lime juice until opaque and just firm — no heat required, just time and a good squeeze of citrus doing all the work. Crisp cucumber, fiery jalapeño, and sharp red onion bring texture and punch, while cilantro and a drizzle of olive oil round everything out into something that tastes genuinely vibrant. If you're adding the avocado, it softens the heat beautifully and makes each spoonful feel a little more luxurious. Ceviche can sometimes show up at gatherings loaded with tropical garnishes or mixed nut toppings, but this version keeps things clean and straightforward — every ingredient is right there in the list, no surprises. Serve it in small glasses or shallow bowls for a presentation that looks far more impressive than the effort involved. It's the perfect make-ahead starter for a warm evening when you want something light, fresh, and completely satisfying.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!