Turmeric 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 all the heavy lifting, slowly curing the bay scallops until they turn opaque and tender without any heat required. Jalapeño, red onion, and crisp Persian cucumber bring crunch and freshness, while cilantro and a drizzle of olive oil round everything out beautifully. If you want a little richness, diced avocado folds in at the end and makes each bite even more satisfying. Many spice blends and marinades sneak in anti-inflammatory additions you might not expect, but every ingredient here is clean, straightforward, and easy to verify at a glance. This is a naturally vibrant recipe that doesn't need any warm spices to taste incredible — the lime and jalapeño do more than enough. Serve it in small glasses for a stunning starter or pile it into a bowl for a light, refreshing meal.
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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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