Wheat 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 opaque and just firm — no stove required — then get tossed with jalapeño, red onion, cucumber, and cilantro for a bowl that's clean, vibrant, and genuinely exciting to eat. A drizzle of extra virgin olive oil ties everything together, and the optional avocado adds a creamy richness that balances the acidity beautifully. Every single ingredient here is naturally free of wheat, so there's no swapping, substituting, or label-squinting involved — it just works as written. That's a rare win for a dish this impressive-looking. Serve it in small glasses or bowls for a stunning starter, or pile it up and make it the main event on a warm evening.
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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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