Seeds Free Scallop Ceviche with Lime and Jalapeño
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 effortlessly in your own kitchen. The scallops cure in fresh lime juice until they turn opaque and slightly firm — no heat required, just time and good acid doing their thing. Crunchy cucumber, sharp red onion, and finely diced jalapeño add texture and heat, while cilantro and a drizzle of extra virgin olive oil round everything out beautifully. If you're navigating a seeds-free diet, ceviche is honestly one of the best places to land — this recipe relies entirely on fresh produce, seafood, and pantry staples with zero seeds hiding anywhere in the ingredient list. Creamy diced avocado folded in at the end takes it from light and refreshing to genuinely satisfying. Serve it in small bowls or glasses for a stunning starter that looks far more impressive than the effort involved.
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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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