Ceviche with Mint and Grapefruit
Harvested by hand, pearly sea scallops showcase their natural sweetness and silken texture in this simple chilled appetizer. Juicy grapefruit and aromatic mint heighten the refreshing tang of the citrus marinade, while slivers of onion and chile impart a subtle heat.
- Servings: 4
Source: Martha Stewart Living, May 2008
- 1 Ruby Red grapefruit
- 1/2 red onion, thinly sliced (1/2 cup)
- 1/2 serrano chile, thinly sliced
- 1 cup fresh mint, thinly sliced
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 1 teaspoon coarse salt
- 1/2 pound sea scallops, tough muscles removed, cut into 1/4-inch-thick rounds, or 1/2 pound sushi-grade yellowtail (hamachi), cut into 1/4-inch-thick slices
- Micro mint, for garnish
Cut away peel and pith from grapefruit. Cut along membranes, releasing segments into a medium nonreactive bowl; reserve juice in bowl. Using a slotted spoon, transfer 1/2 of the segments to a cutting board; dice. (Reserve remaining segments for another use.) Transfer diced segments to a large nonreactive bowl. Strain reserved juice into a glass measuring cup. Pour 1/4 cup of the juice into the large bowl, reserving remaining juice for another use.
Add onion, chile, mint, lime juice, salt, and scallops or yellowtail to grapefruit mixture. Gently stir until well combined. Cover with plastic wrap, and refrigerate for 2 hours. (Do not refrigerate for more than 2 hours; the scallops and yellowtail will become tough.)
Drain mixture, reserving liquid. Divide onion, chile, mint, and scallops or yellowtail among 4 serving plates. Garnish with micro mint, and drizzle with reserved liquid. Serve immediately.