Bright, citrusy, and just the right amount of spicy, this scallop ceviche is the kind of dish that feels like a restaurant treat but comes together entirely at home. The bay scallops cure in fresh lime juice until they turn opaque and firm — no heat required, just a little patience and a spot in the fridge. Jalapeño, red onion, and Persian cucumber bring crunch and kick, while cilantro and a drizzle of olive oil tie everything together with a clean, herby finish. Optional diced avocado adds a creamy contrast that makes each bite feel even more luxurious. Every ingredient here is naturally grain-free, so there's nothing to swap or second-guess — no sauces, no marinades, no hidden fillers that could sneak in unwanted grains. It's an effortlessly fresh dish that works beautifully as an appetizer or a light meal, served straight from the bowl or spooned into small glasses for a little extra flair.
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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.
While the scallops cure, combine the jalapeño, red onion, and cucumber in a separate bowl.
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