Photograph by Grant Cornett Food Styling by Maggie Ruggiero Prop Styling by Theo Vamvounakis

Scallop Ceviche with Jalapeño

Starters from Issue 5 – Spring / Summer 2014 – Caravan

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.

serves 4

  • ½ cup fresh lime juice
  • ½ cup fresh pink grapefruit juice
  • ¼ cup fresh lemon juice
  • 2 ½ Tbsp finely chopped shallot
  • 1 Tbsp extra virgin olive oil
  • 1 ½ tsp finely chopped, seeded jalapeño
  • ¾ lb sea scallops, sliced into ¼-inch thick rounds
  • 2 tsp finely chopped cilantro

  • 1

    Stir together citrus juices, shallot, oil, and jalapeño. Add scallops and chill, covered, at least 2 hours or up to 6 hours.

  • 2

    Just before serving, stir in cilantro. Serve ceviche along with some liquid in shallow bowls.