Home >Recipes >Bay Scallop and Grapefruit Ceviche with Avocado and Radish

Serves: 6

• Marinade
• 3 grapefruit, zested and juiced
• 3 lemons, zested and juiced
• 1 tsp gray salt
• 1 tbsp cracked black pepper
• 1 serrano chili, thinly sliced
• 1 tsp freshly chopped thyme leaves
• 3/4 cup extra-virgin olive oil

• Assembly
• 1 lb fresh bay scallops
• 4 scallions, white and light green parts only, sliced thin
• 1/2 cup minced red onion
• 1/2 cup small diced red bell peppers
• 1 1/2 tbsp freshly chopped cilantro leaves
• 3 tbsp freshly chopped Italian parsley leaves
• 6 cups baby salad greens
• 3 avocados, peeled and medium diced
• 2 radishes, sliced thinly on mandoline

Preparation Time: 15 minutes plus 2 hours marinating
Cooking Time: 5 minutes

Marinade

Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil. Pour into a bowl and reserve.

Assembly

In a non-reactive mixing bowl, combine the scallops, scallions, onion, peppers, cilantro and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow marinating time, covered in the refrigerator, for 2 hours. Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens, leaving some of the marinade behind. Place the avocado over the greens. Fold the sliced radishes into the ceviche. Drizzle a little of the marinade over the plate and serve.