Tree Nut Free Scallop Ceviche with Lime and Jalapeño

Bright, citrusy, and just enough heat to keep things interesting, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together entirely in your own kitchen. The lime juice does the heavy lifting here, slowly curing the bay scallops until they turn opaque and firm without any heat required — it's a technique that's as satisfying to watch as it is to eat. Crisp cucumber, sharp red onion, and finely diced jalapeño add layers of texture and freshness, while a drizzle of olive oil rounds everything out beautifully. Optional diced avocado folds in a creamy richness that makes each spoonful feel a little more indulgent. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient is straightforward and easy to verify, with no sauces, pastes, or pantry shortcuts that tend to hide unexpected allergens. Serve it in small glasses or bowls for a stunning starter that looks like you put in way more effort than you actually did.

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