SCALLOP CEVICHE WITH GRAPEFRUIT & AVOCADO

SCALLOP CEVICHE WITH GRAPEFRUIT & AVOCADO image

Yield 4 people

Number Of Ingredients 11

Previous Next

1 pound bay scallops
1/2 cup fresh lime juice
1/2 cup fresh grapefruit juice
1 small red onion, finely diced
2 jalapeno chiles, seeded and minced
1/4 cup olive oil
3 tablespoons minced fresh cilantro (or mint)
1 teaspoon grated peeled fresh ginger
1 teaspoon salt (or more to taste)
2 small grapefruits, peeled and sectioned
2 avocados, pitted, peeled & diced

Steps:

Put the scallops in a non-reactive container, cover with the lime & grapefruit juice and marinate in the refrigerator for 3 to 4 hours. Add the onion, jalapenos, oil, cilantro, ginger and 1 teaspoon salt - marinate for another hour. Then toss in the grapefruit sections and avocado. Season to taste with additional salt, if desired, and serve immediately. Variation - You can also make this with 1/2-inch chunks of a firm of a firm white fish (snapper, cod or halibut) and/or shrimp. Personally, I like to mix at least two different seafoods together.