Pork Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and loaded with fresh heat, this scallop ceviche is the kind of dish that feels effortlessly impressive without requiring much time at the stove — or any time at all, really. The bay scallops cure entirely in fresh lime juice, turning opaque and tender right in the fridge while you prep the jalapeño, red onion, and cucumber. That acid-cure method does all the heavy lifting, so what lands in your bowl is clean, vibrant, and packed with texture. A drizzle of olive oil and a handful of cilantro round everything out, and the optional avocado adds a creamy richness that plays beautifully against the citrus bite. Every single ingredient here is naturally free of pork and pork-derived products, so there's no label-reading or substitution stress involved — just straightforward, fresh cooking. Serve it in small glasses for a stunning starter or pile it into a bowl for a light, satisfying meal that tastes like it came straight from a coastal kitchen.
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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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