Scallop Ceviche with Cucumber and Grapefruit

Name: Scallop Ceviche with Cucumber and Grapefruit
Yield: Serves 4 to 6 as a main dish or 6 to 8 as an appetizer
Ingredients: 1 pound, large sea scallops, tendons removed and reserved; , Kosher salt; 2 , red grapefruit; 20 sprigs fresh, cilantro, plus 1/4 cup coarsely chopped; 1/3 cup, lime juice (3 limes); 1 , jalapeño chile, stemmed and seeded; 1 (1-inch) piece fresh, ginger, peeled and sliced into 1/8-inch-thick rounds; 3 tablespoons, extra-virgin olive oil; 1 , small shallot, peeled; 2 , garlic cloves, peeled; 1/2 English, cucumber, quartered lengthwise, seeded, and cut into 1/8-inch pieces; 2 cups, plantain chips; 1 cup, corn nuts

6 comments

Appears in Cook's Illustrated July/August 2018

SERVES4 to 6 as a main dish or 6 to 8 as an appetizer

TIME45 minutes

Scallop Ceviche with Cucumber and Grapefruit

WHY THIS RECIPE WORKS

To create a flavorful yet balanced “cooking” liquid for our scallop ceviche, we made what's known as a leche de tigre by blending lime and grapefruit juices, jalapeño, garlic, shallot, ginger, cilantro, and extra-virgin olive oil along with...

This is a members' feature.