Turkey Free Scallop Ceviche with Lime and Jalapeño
Bright, citrusy, and loaded with fresh heat, this scallop ceviche is the kind of dish that feels like a restaurant appetizer but comes together entirely in your own kitchen. The bay scallops cure in fresh lime juice until they turn opaque and just firm — no stovetop required, just a little patience and a spot in the fridge. Crisp cucumber, sharp red onion, and finely diced jalapeño bring texture and a gentle kick, while cilantro and a drizzle of olive oil tie everything together with an herby, clean finish. Optional diced avocado adds a creamy richness that balances the acidity beautifully if you want to take it up a notch. Every single ingredient here is naturally free from poultry of any kind, so there's no substituting or label-scanning needed — just fresh, whole ingredients doing exactly what they're supposed to do. Serve it in small bowls or chilled glasses for a presentation 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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