Mustard Free Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and completely addictive, this scallop ceviche is the kind of dish that makes a serious impression with very little effort. Bay scallops are gently cured in fresh lime juice until opaque and just firm — no heat required, just time and good citrus. The jalapeño, red onion, and cucumber bring crunch and a slow, building heat, while cilantro and a drizzle of olive oil tie everything together with an herby, silky finish. Optional diced avocado adds a cool, creamy contrast that makes each bite feel even more luxurious. For anyone navigating condiment-heavy seafood dishes, this one is a breath of fresh air — every ingredient is whole and straightforward, with zero hidden sauces or spice blends that might sneak in unwanted additions. The curing process does all the heavy lifting, so there's no need for anything beyond what's listed. It's elegant enough for a dinner party starter but easy enough to throw together on a weeknight when you want something that feels special without the fuss.
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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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