Soy 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 effortlessly impressive. Fresh lime juice does all the heavy lifting here, slowly curing the bay scallops until they turn opaque and tender without any heat required. Jalapeño, red onion, and cucumber bring crunch and a little fire, while cilantro and a drizzle of extra virgin 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. Soy can sneak into a surprising number of restaurant-style dishes through marinades, sauces, and dressings, but this recipe keeps things completely clean — every ingredient is whole and straightforward with zero hidden additives to worry about. It's a naturally safe choice that doesn't ask you to compromise on flavor or texture at all. Serve it in small bowls or glasses for a stunning starter that looks like it took far more effort than it 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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