Mediterranean Diet Friendly Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just a little fiery, this scallop ceviche is the kind of dish that feels like a restaurant treat but comes together with minimal effort and a handful of fresh ingredients. Bay scallops are cured in fresh lime juice until they turn opaque and firm — no heat required — then tossed with jalapeño, red onion, cucumber, cilantro, and a drizzle of extra virgin olive oil. That olive oil is a small but meaningful touch, rounding out the acidity and tying the whole bowl together in a way that feels distinctly Mediterranean. The combination of lean seafood, fresh vegetables, and heart-healthy fat checks every box for this style of eating without feeling like a compromise. Optional diced avocado adds a creamy richness that makes each spoonful even more satisfying. Serve it in small glasses or shallow bowls for a stunning starter that looks far more impressive than the effort involved.
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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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