Scallop Ceviche with Cucumber and Grapefruit

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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

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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