Scallop And Pink Grapefruit Ceviche Recipe

Cooking Directions

• STEP 1.In a bowl, combine the scallops, pink grapefruit juice, lime juice, and olive oil.
• STEP 2.Cover and refrigerate for at least 30 minutes to allow the scallops to marinate and 'cook' in the citrus juices.
• STEP 3.Once the scallops are opaque and firm, drain the excess marinade.
• STEP 4.Add diced pink grapefruit, red onion, cilantro, and jalapeno to the scallops.
• STEP 5.Season with salt and pepper to taste and gently toss to combine.
• STEP 6.Serve the Scallop and Pink Grapefruit Ceviche chilled, garnished with additional cilantro.

Cooking Tips

• It's important to use fresh, high-quality scallops for the best flavor and texture.
• Make sure to remove the tough muscle from the side of each scallop before marinating.
• For a spicier ceviche, leave the seeds and membranes in the jalapeno. For a milder version, remove them.

Storage and Serving

• Scallop and Pink Grapefruit Ceviche is best enjoyed fresh, but you can store any leftovers in an airtight container in the refrigerator for up to 1 day.
• Serve the ceviche chilled as an appetizer or a light meal, accompanied by tortilla chips or crusty bread.