Peruvian Scallop Ceviche with Cucumber and Grapefruit
Why This Recipe Works
To create a flavorful yet balanced “cooking” liquid for our Peruvian 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 a small amount of scallops (and their otherwise-discarded tendons). Once strained, the liquid was an intensely flavorful and silky-textured emulsion. We then marinated scallops, which we had cut into bite-size pieces and salted briefly to season them, in the leche for just 5 minutes until they were tender and slightly opaque. To complete the dish, we added pieces of bright grapefruit and crisp, refreshing cucumber. We served the ceviche with corn nuts and plantain chips, which provided salty crunch.