Pecan Free Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and completely addictive, this scallop ceviche is the kind of dish that makes a stunning impression without requiring much time at the stove — because there is no stove involved at all. Bay scallops are cured directly in fresh lime juice until they turn opaque and just firm, a process that transforms raw seafood into something silky and clean-tasting with zero heat required. The jalapeño brings a gentle kick, the red onion and cucumber add satisfying crunch, and a handful of cilantro ties everything together with that unmistakable herby brightness. A drizzle of extra virgin olive oil rounds out the acidity and gives the whole thing a lush, cohesive finish. If you fold in the optional avocado, you get a creamy contrast that makes each bite feel even more luxurious. Every single ingredient here is naturally free from tree nuts, so there is no label-checking or substitution stress — just clean, vibrant flavors from start to finish. Serve it in small glasses for a party appetizer or in a bowl with tortilla chips for a casual weeknight treat that feels anything but ordinary.
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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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