Scallop Ceviche with Grapefruit and Habanero.
Scallops might be my favorite seafood. I love them seared and served with a creamy risotto, but in the summertime, this scallop ceviche hits the spot!
The acidity in the grapefruit “cooks” the scallops and pairs perfectly with the fruity spice of the habanero pepper.
I like to use big diver scallops for this dish, but bay scallops will also work. As with any ceviche, use the highest quality and freshest ingredients you can find.
Serve the scallop ceviche on totopos (tortilla chips) or tostadas. Make sure to buy thick tortilla chips. The thin ones will fall apart with the juice of the ceviche. You can look for restaurant-style chips at your local grocery store, but your best bet to find them is at your local Hispanic grocery store where they likely make them fresh.
Scallop Ceviche with Grapefruit and Habanero.
Ingredients
- 1 lb diver scallops sliced into1/4 inch rounds
- 1 grapefruit
- 3-4 limes
- 1 bunch cilantro chopped fine
- 1/2 red onion julienned
- 2 Tbsp fresh ginger
- 1 habanero chili or more cut into quarters, then julienned
- salt
- totopos (tortilla chips) or tostadas
Instructions
- Before you slice the scallops, remove the little side muscle and discard. Place the sliced scallops in a bowl, add about a tablespoon of kosher salt, and mix to make sure all the scallops are salted. Let it rest for a minute or two to quickly cure.
- Then, add the zest and juice of the grapefruit. (Use a fork to squeeze out the juice, Let some of the pulp color and flavor the dish.)
- Add the juice of 3-4 limes. Make sure you have enough liquid to cover the scallops. Cover the bowl with plastic wrap and stick it in the refrigerator for 1-3 hours.
- Remove the scallops from the refrigerator and pour the liquid into a blender or food processor. Add the ginger and blend.
- Once the ginger is fully blended into the liquid, pour the liquid back onto the scallops. Now add the onions, cilantro, and habanero. Return to the refridgerator and wait at least ten minutes before serving. This will allow the onions to soften a little with the acidity of the juice.
- Taste for seasoning and add more salt, if needed. Serve with totopos (Thick tortilla chips) or tostadas.
There are many ways to make ceviche. You can use different types of seafood and even cauliflower as your base. Then, you add citrus to “cook” the dish. Lastly, you add herbs, salt, and chili peppers to give it a kick. We like to experiment with this dish all the time, so you will probably see more ceviche recipes in the future. In the meantime, check out some of our favorite recipes here.
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