Nitrate & Nitrite Free Scallop Ceviche with Lime and Jalapeño
Fresh seafood ceviche is one of those dishes that feels like a celebration — bright, citrusy, and alive with heat from jalapeño and the cool crunch of cucumber. The lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. Every ingredient in this bowl is whole and unprocessed, which means you're not navigating labels or worrying about the cured meats and packaged proteins that so often sneak in unwanted additives. Red onion, cilantro, and a drizzle of extra virgin olive oil round out the flavors in a way that feels restaurant-worthy but comes together in under half an hour. The optional avocado adds a buttery richness that balances the acidity beautifully if you're in the mood for it. Serve it in small glasses for a stunning appetizer or pile it into a bowl for a light, satisfying meal that tastes as clean as it looks.
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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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