Paraben Free Scallop Ceviche with Lime and Jalapeño
Fresh lime juice does all the heavy lifting here, gently curing the bay scallops until they turn opaque and tender without a single burner turned on. The result is bright, citrusy, and just enough heat from the jalapeño to keep things interesting. Red onion and cucumber add satisfying crunch, while cilantro and a drizzle of extra virgin olive oil round everything out with herby, silky depth. Folding in diced avocado at the end is optional but highly recommended — it softens the acidity and makes each spoonful feel luxuriously creamy. Every ingredient here is a whole, recognizable food with no preservatives, synthetic additives, or hidden chemical compounds to worry about, which is exactly what makes this dish such a clean, confident choice. It comes together quickly and looks stunning served in small glasses, making it just as at home at a dinner party as it is on a quiet weeknight. If you've been searching for something that feels indulgent but stays completely unprocessed, this is it.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!