Sea Scallop Ceviche with Watermelon and Grapefruit
Makes about 20 hors d’oeuvres
2 grapefruits, peel and pith removed
1/2 pound fresh sea scallops, tough muscles removed
1/2 cup freshly squeezed lime juice
1 teaspoon coarse salt
2 jalapeno peppers, minced
1/2 small red onion, finely chopped
1 cup diced watermelon
1. Working over a bowl to catch juices, use a paring knife to slicebetween sections and membranes of grapefruits to separate segments; place segments in bowl. Squeeze juice from membranes into bowl. Strain; reserve juice in a bowl at room temperature. Place segments in another bowl; cover with plastic, and refrigerate.
2. Slice each scallop into three rounds; place in a large nonreactivebowl. Add reserved grapefruit juice, lime juice, and salt; toss well. Cover; refrigerate 30 minutes. Drain, discarding liquid. Refrigerate scallops until ready to use.
|