Pregnancy Friendly Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and loaded with fresh crunch, this scallop ceviche is the kind of dish that feels like a treat without requiring any real cooking. The key to making it pregnancy-safe is the cure: the scallops spend a full 20 to 25 minutes submerged in fresh lime juice until they are completely opaque with no translucent center remaining, which means you're not serving anything raw. That step matters, and this recipe is explicit about it — firm texture and full opacity are your green lights before you move on. Bay scallops are a lower-mercury shellfish choice, making them a smarter pick during pregnancy than many other seafood options. Crisp cucumber, red onion, and a seeded jalapeño bring texture and a gentle kick without overwhelming heat, and a drizzle of olive oil ties everything together beautifully. The optional avocado folds in at the end for creaminess and a little extra healthy fat. It's fresh, satisfying, and genuinely exciting to eat — proof that eating carefully during pregnancy doesn't mean eating boringly.
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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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