Yeast Free Scallop Ceviche with Lime and Jalapeño
Fresh, bright, and completely effortless, this scallop ceviche is the kind of dish that feels like a restaurant treat but comes together in your own kitchen with almost no cooking required. The lime juice does all the heavy lifting, slowly curing the bay scallops until they turn opaque and tender with a clean, citrusy bite. Jalapeño brings a gentle kick, while red onion, cucumber, and cilantro add crunch and freshness in every spoonful. A drizzle of olive oil rounds everything out, and if you fold in diced avocado, you get a creamy richness that makes the whole bowl feel indulgent. For anyone navigating a yeast-free lifestyle, this recipe is a natural fit — every single ingredient is whole and unprocessed, with no fermented components, vinegars, or anything that could sneak yeast into the mix. Serve it in small glasses for a stunning starter or pile it into a bowl for a light, satisfying meal that tastes like summer on a spoon.
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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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