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I love this recipe. I have used it with various seafoods with great success.
Grapefruit Scallop Ceviche
1 pound bay scallops
4 scallions, chopped, (white part only)
1/2 cup fresh grapefruit juice
1 tablespoon grapefruit zest
1/3 cup fresh lime juice
2 tablespoons grated lime zest
6-8 tablespoons evoo
1/4 cup finely chopped red onion
1/4 cup finely chopped red bell pepper
1 tablespoon finely chopped cilantro leaves
1/4 cup finely chopped fresh parsley
1 teaspoon dried oregano
Kosher salt and freshly ground black pepper, to taste
Crushed red pepper, to taste
Combine all ingredients in a nonreactive mixing bowl.
Place the ceviche in a nonreactive container, or a ziplock bag and refrigerate overnight.
Before serving, drain well and discard the marinade.
Serve on salad greens.
Yeild: 6-8 appetizer servings
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