Mushroom 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. Bay scallops are gently cured in fresh lime juice until opaque and tender — no heat required — then tossed with jalapeño, red onion, cucumber, and cilantro for a bowl that's as vibrant to look at as it is to eat. A drizzle of extra virgin olive oil ties everything together with a subtle richness, and the optional avocado adds a creamy, cooling contrast to all that citrus heat. For anyone navigating a mushroom-free diet, this recipe is a natural fit — every ingredient is clean, fresh, and straightforward with zero hidden fungi to worry about. Ceviche can sometimes feel intimidating, but the technique here is genuinely forgiving; just watch for the scallops to turn opaque and you're good to go. Serve it in small glasses or bowls for a stunning starter that tastes like summer on a spoon.
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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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