Pescatarian Scallop Ceviche with Lime and Jalapeño

Bright, citrusy, and just the right amount of spicy, this ceviche is the kind of dish that feels like a restaurant treat but comes together entirely in your own kitchen. Bay scallops are the star here — tender and sweet, they cure in fresh lime juice until perfectly opaque, no heat required. The jalapeño and red onion bring a punchy contrast, while the cucumber keeps things cool and crisp, and the cilantro ties every bite together with a fresh, herby lift. A drizzle of extra virgin olive oil adds just enough richness to round out all that acidity. If you have a ripe avocado on hand, folding it in at the end makes the whole thing feel even more luxurious. This is exactly the kind of light, vibrant meal that proves eating seafood-forward doesn't mean sacrificing bold flavor or satisfying texture. Serve it in small glasses for a stunning starter or pile it into a bowl for a no-fuss warm-weather lunch.

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