Scallop Ceviche with Cucumber and Grapefruit
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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.
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...