PCOS Friendly Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and genuinely satisfying, this scallop ceviche is the kind of dish that feels indulgent while quietly checking every box for balanced, hormone-supportive eating. Bay scallops are a lean, high-quality protein that help keep blood sugar steady — a real priority when managing PCOS — and the lime juice does the heavy lifting of "cooking" them without any added heat or oil. The result is tender, citrusy scallops with just enough jalapeño heat to wake everything up. Red onion and cucumber add crunch and anti-inflammatory benefits, while a drizzle of extra virgin olive oil brings in those healthy fats that support hormonal balance. If you fold in the avocado, you're adding even more of the good monounsaturated fats that make this meal genuinely nourishing rather than just light. There's no refined sugar, no processed ingredients, and nothing that's going to spike your insulin — just clean, whole-food flavor in every bite. It comes together fast and looks stunning served in small glasses, making it just as fitting for a weeknight dinner as it is for entertaining.
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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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