Photo: Bay Scallop and Grapefruit Ceviche with Avocado and Radish Recipe
Directions
For the marinade:
Ingredients
- 3 grapefruit, zested and juiced
- 3 lemons, zested and juiced
- 1 teaspoon gray salt
- 1 tablespoon cracked black pepper
- 1 serrano chili, thinly sliced
- 1 teaspoon freshly chopped thyme leaves
- 3/4 cup extra-virgin olive oil
For assembly:
- 1 pound fresh bay scallops
- 4 scallions, white and light green parts only, sliced thin
- 1/2 cup minced red onion
- 1/2 cup small diced red bell peppers
- 1 1/2 tablespoons freshly chopped cilantro leaves
- 3 tablespoons freshly chopped Italian parsley leaves
- 6 cups baby salad greens
- 3 avocados, peeled and medium diced
- 2 English breakfast radishes, sliced thinly on mandolin
For the marinade:
Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.
For assembly:
In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.
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By cjohnson_11934236
Woodstock, GA
on April 04, 2011
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I loved this recipe as well. For those who did not, try a few things. First of all, I didn't use all the marinade. Seafood is tricky, it can soak up a lot of flavor in a short amount of time. So, I saved some of it to mix up in other things. Secondly, taste the marinade before you put the scallops in it. I didn't put all the zest in right away because I did want to taste it first. I added just a touch of Orange Juice to it and some extra olive oil until I felt like it tasted good. Third, I only marinated the scallops (not the other ingredients and I only marinated them for about an hour as I checked the "doneness" of them and it was fine. I then added the other ingredients (onion, peppers, avocado, etc. when I put the whole thing together. I also added some artichoke hearts (canned or frozen. Very lightly drizzle the marinade over -- taste it before you get crazy with it!
By CurlyCrown86
houston, tx
on August 29, 2010
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WARNING: DO NOT ADD ALL OF THE ZESTS! IT WILL BE VERY BITTER AND ACIDIC! I only used the juice and it was very nice and refreshing for summer. I also used giant scallops instead. Love this recipe...
By aerodeb28_10079917
livonia, MI
on July 05, 2008
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I was really looking forward to trying this recipe because I love scallops, and wanted to try ceviche. This recipe was a total waste of good ingredients. The marinade was so bitter and acidic that it burned my tongue. I ended up draining the marinade from the scallops and sauted the scallops just to salvage the $10 I spent on the seafood alone. I see that Emeril has a ceviche recipe and I will try his next time. But for now, I couldn't be more disappointed in this recipe.
Read all 8 reviews