Scallop Ceviche with Cucumber and Grapefruit
Bright citrus is great with fresh seafood—provided that the acid doesn't overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.
Gather Your Ingredients
Key Equipment
Before You Begin
It is imperative that you use the freshest scallops possible in this recipe. We recommend buying “dry” scallops, which don't have chemical additives and taste better than “wet.” Dry scallops will look ivory or pinkish; wet scallops are bright white. Serving the plantain chips and corn nuts separately allows diners to customize their ceviche to suit their taste. This recipe contains raw or undercooked seafood, which comes with inherent risks. To learn more about food safety, check out this guide.
Instructions
1.
Using sharp knife, cut scallops into ¼-inch pieces. Combine reserved tendons and enough scallop pieces to measure ⅓ cup (2½ ounces) and set aside. Toss remaining scallops with 1 teaspoon salt and refrigerate for at least 10 minutes or up to 30 minutes.
2.
Juice 1 grapefruit and set aside ½ cup juice. Cut away peel and pith from remaining grapefruit. Holding fruit over bowl, use paring knife to slice between membranes to release segments. Cut grapefruit segments into ¼-inch pieces; set aside.
3.
Process reserved ⅓ cup scallop pieces, 2½ teaspoons salt, reserved grapefruit juice, cilantro sprigs, lime juice, jalapeño, ginger, 2 tablespoons oil, shallot, and garlic in blender until smooth, 30 to 60 seconds. Strain mixture through fine-mesh strainer set over large bowl, pressing on solids to extract as much liquid as possible. Discard solids. (Sauce can be made up to 24 hours in advance and refrigerated. It will separate slightly; whisk to recombine before proceeding with recipe.)
4.
Add salted scallops, reserved grapefruit segments, and cucumber to bowl with sauce and toss to combine. Refrigerate for at least 5 minutes or up to 15 minutes.
5.
Add chopped cilantro to ceviche and toss to combine. Portion ceviche into individual bowls and drizzle with remaining 1 tablespoon oil. Serve, passing plantain chips and corn nuts separately.
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