MSG Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just enough heat to keep things interesting, this scallop ceviche is the kind of dish that feels like a special occasion even on a Tuesday. Fresh lime juice does the heavy lifting here, gently curing the bay scallops until they turn opaque and tender without any heat required. Every single ingredient is whole and unprocessed — scallops, cucumber, red onion, jalapeño, cilantro, olive oil, and a pinch of sea salt — so there's no need to squint at a label wondering what's hiding in a seasoning packet or sauce. That matters more than people realize, since flavor enhancers have a way of sneaking into pre-made marinades and store-bought seafood blends. The optional avocado folds in at the end for a creamy contrast that makes each spoonful feel a little more luxurious. It comes together in under half an hour and tastes genuinely restaurant-worthy, which makes it one of those recipes you'll find yourself coming back to all summer long.
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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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