Paleo Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and completely grain-free by nature, this ceviche is one of those dishes that feels like a treat without requiring any substitutions or workarounds. Bay scallops cure in fresh lime juice until opaque and just firm, a technique that does all the heavy lifting without any heat. The jalapeño brings a clean, building heat, while red onion, cucumber, and cilantro add crunch and herbal freshness that make every bite lively. A drizzle of extra virgin olive oil rounds out the acidity beautifully, and the optional avocado adds a creamy, satisfying richness that takes the whole bowl up a notch. Every single ingredient here is exactly what a whole-foods approach calls for — nothing processed, nothing hidden, just real produce and quality seafood. It comes together quickly and serves beautifully in small glasses or bowls, making it just as impressive for a dinner party as it is for a solo lunch.
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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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