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

8 comments

By Andrew Janjigian

Appears in Cook's Illustrated July/August 2018

Bright citrus is great with fresh seafood—provided that the acid doesn't overwhelm its delicate flavor. We went fishing for more balance and found it in this regional version.

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...

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