Nutmeg Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and loaded with fresh heat, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together entirely in your own kitchen. The lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. Jalapeño, red onion, and Persian cucumber bring crunch and a clean, vegetal bite, while cilantro and a drizzle of olive oil tie everything together with an herby richness. Optional diced avocado adds a creamy contrast that makes each spoonful feel indulgent without weighing the dish down. Warm spices like nutmeg have no place in this recipe — every ingredient is fresh, sharp, and intentional, so there's nothing hidden to worry about. Serve it straight from the bowl or in small glasses for a presentation 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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