Pistachio Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and just enough heat to keep things interesting, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together entirely in your own kitchen. Fresh lime juice does all the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without a single burner turned on. The jalapeño and red onion bring a sharp, lively bite, while the cucumber adds cool crunch and the cilantro ties everything together with that unmistakable herby freshness. A drizzle of olive oil rounds out the acidity beautifully, and if you fold in the optional avocado, you get a creamy contrast that makes every spoonful feel indulgent. For anyone navigating tree nut allergies, ceviche is genuinely one of the safest and most satisfying places to land — every ingredient here is straightforward, whole, and easy to verify. Serve it in small glasses or chilled bowls the moment it's ready, because this one is best eaten immediately while the textures are still at their peak.
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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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