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Ceviche with Mint and Grapefruit

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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.

Source: Martha Stewart Living, May 2008
Servings

Ingredients

Directions

Cook's Notes

Any variety of mint will work, but the citrus aroma of grapefruit mint pairs perfectly with the scallops and grapefruit. Micro mint, which are tiny flavorful sprouts, are ideal for the garnish. Sea scallops should have a firm texture, a pearly, almost peach-colored tone, and a faintly sweet aroma. Ask for scallops that are dry or dry-packed; these have a fresher flavor and richer texture than those packed in a saline solution.

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