Rice 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 near it at all. The bay scallops cure right in fresh lime juice, turning opaque and tender in under half an hour, so the technique does the heavy lifting for you. Crisp cucumber, sharp red onion, and finely diced jalapeño bring crunch and a slow-building kick, while cilantro and a drizzle of olive oil tie everything together with herby richness. Optional diced avocado adds a creamy, cooling contrast that makes each bite feel even more luxurious. For anyone navigating a grain-free table, this is a genuinely satisfying option — every single ingredient here is naturally free of rice and rice-based fillers, no substitutions needed. Serve it straight from the bowl or in chilled glasses for a presentation that looks like you put in way more effort than you actually did.
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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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