Author Notes
I served this dish at a bridal shower I threw for my friend. She had said that she would like a series of small bites so I served this on little asian soup spoons. The flavors were based on some wonderful ceviche we had in Mexico. —Berna
Ingredients
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1/2 pound
bay scallops
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1/2
grapefruit, peeled and cut into segments, reserving juice
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2 tablespoons
red onion, finely chopped
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1/2
yellow pepper, finely minced
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1/2
red pepper, finely minced
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1 tablespoon
jalepeno, seeded and finely chopped
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juice of 1-2 limes
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2 tablespoons
ketchup
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1
avocado, peeled and cubed
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1 tablespoon
cilantro, chopped
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2 tablespoons
scallion, chopped
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salt and white pepper to taste
Directions
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In a non reactive bowl, place the scallops, grapefruit, onion, peppers, jalepeno, lime juice, ketchup and reserved grapefruit juice. Stir gently to combine. Season with salt and pepper. Cover and place in refrigerator for at least 30 minutes (or may be kept overnight). When ready to serve, add avocado and scallion. Serve with tortilla chips.
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Note: Sea scallops may be substituted for bay but should be cut into quarters.
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