A pool you will want to jump into immediately.Gather Journal Scallop Ceviche with Jalapeño
An oasis at first glance and first taste, our interpretation of the iconic South American dish submerges plump sea scallop rounds in a refreshing, fragrant citrus bath—a trio of acids (lime, lemon, and pink grapefruit) acting as stand-in for a heat-source. Go the utensil route or use your chip of choice to angle all the scallops.
Stir together citrus juices, shallot, oil, and jalapeño. Add scallops and chill, covered, at least 2 hours or up to 6 hours.
Just before serving, stir in cilantro. Serve ceviche along with some liquid in shallow bowls.