Food & Cooking Recipes Appetizers Ceviche with Mint and Grapefruit 4.5 (2) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on June 30, 2017 Print Share Share Tweet Pin Email Photo: Sang An Servings: 4 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. Ingredients 1 Ruby Red grapefruit ½ red onion, thinly sliced (½ cup) ½ serrano chile, thinly sliced 1 cup fresh mint, thinly sliced ¼ cup fresh lime juice (from 2 to 3 limes) 1 teaspoon coarse salt ½ pound sea scallops, tough muscles removed, cut into ¼-inch-thick rounds, or ½ pound sushi-grade yellowtail (hamachi), cut into ¼-inch-thick slices Micro mint, for garnish Directions 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. 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. Print