Description
This Spicy Citrus Scallop Ceviche is infused with the vibrant goodness of fresh grapefruit juice, lime juice, lemon juice, and orange juice. Topped with thinly sliced, fresh jalapeño and red pepper, this easy seafood dish is full of zest and spicy flavors. Whether you’re a seafood enthusiast or just looking for a unique appetizer, this scallop recipe is a must-try!
Ingredients
Scale
- 6 U10-U12 dry-packed scallops
- juice of one grapefruit
- juice of one lemon
- juice of one lime
- juice of one orange
- 2 teaspoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon red onion, minced
- 1 jalapeño, sliced into thin strips
- 1/2 red pepper, sliced into thin strips
- 2 tablespoons fresh chopped cilantro
Instructions
- Gently rinse the scallops and remove the foot (side muscle that attaches to the shell)
- With a very sharp knife, slice each scallop into thin circles.
- Add the scallops to the bowl with the remaining ingredients. Mix gently to coat the scallops.
- Cover and place in the fridge. Allow to “cook” for at least 30 minutes to an hour.
- Stir a few times while the in the fridge to “cook” evenly.
- Serve and ENJOY!
Notes
- it’s essential to ensure the scallops you use are fresh and of high quality, and to follow safe handling practices throughout the preparation
- use a sharp knife, and gentle back and forth motion to thinly slice the scallops
- if you so desire, you can “cook” the scallops in the citrus juices for about 30 minutes in the fridge prior to adding the remaining ingredients. Once added, place back in fridge for another 20-30 minutes to allow the flavors develop even more.
- serve chilled
- see post for additional notes and tips
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Appetizer, Lunch
- Method: Easy
- Cuisine: Seafood