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
grapefruit, peeled and cut into segments, reserving juice
red onion, finely chopped
yellow pepper, finely minced
red pepper, finely minced
jalepeno, seeded and finely chopped
juice of 1-2 limes
avocado, peeled and cubed
salt and white pepper to taste
In This Recipe
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.
Note: Sea scallops may be substituted for bay but should be cut into quarters.