Scallop Ceviche With Grapefruit Avocado Recipes

Steps:

• In a medium bowl, combine the scallops, 1/2 cup of the lime juice, and 1 teaspoon salt and set aside at room temperature for exactly 1 hour, stirring occasionally.
• In a separate bowl, combine the cucumbers, shallots, scallions, avocado, bell pepper, parsley, jalapeno pepper, and garlic. In a glass measuring cup, whisk together the remaining 1/4 cup lime juice, 1/4 cup olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and the Sriracha. Pour over the vegetables and combine.
• When ready to serve, lift the scallops out of the lime juice with a slotted spoon (discard the liquid) and add them to the vegetable mixture. Stir well and spoon into the lettuce leaves for serving.

Steps:

• Put the scallops in a non-reactive container, cover with the lime & grapefruit juice and marinate in the refrigerator for 3 to 4 hours. Add the onion, jalapenos, oil, cilantro, ginger and 1 teaspoon salt - marinate for another hour. Then toss in the grapefruit sections and avocado. Season to taste with additional salt, if desired, and serve immediately. Variation - You can also make this with 1/2-inch chunks of a firm of a firm white fish (snapper, cod or halibut) and/or shrimp. Personally, I like to mix at least two different seafoods together.

Steps:

• 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.

Steps:

• Place the scallops and halibut in separate nonreactive bowls. Season each generously with salt. Add 3/4 cup lime juice to each bowl, toss again, cover and refrigerate. After 45 minutes, drain the halibut, discarding the lime juice, and return halibut to the bowl. Fifteen minutes later, repeat with the scallops.
• Combine the peppers, shallots, cilantro and remaining 1/2 cup lime juice in a nonreactive bowl, cover and refrigerate.
• Fifteen minutes before serving, whisk olive oil into shallot mixture. Pour half over the scallops and half over the halibut. Toss and refrigerate for 15 minutes.
• Line each of eight plates with a lettuce leaf. Top with a layer of grapefruit and a layer of avocado. Adjust seasoning of scallops and halibut. Place a handful of each over the avocado slices and sprinkle with cilantro.