Scallop Ceviche with Cucumber and Grapefruit

Name: Scallop Ceviche with Cucumber and Grapefruit
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

Appetizers
Main Courses
Fish & Seafood
Weeknight

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.

SERVES 4 to 6 as a main dish or 6 to 8 as an appetizer

TIME 45 minutes

Scallop Ceviche with Cucumber and Grapefruit

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