Grapefruit Scallop Ceviche

Recipe ingredients

• 10 oz. (300 g) scallops, size 10
• 1 pink grapefruit, cubed
• 1 ear of corn, kernels only or frozen corn
• 10 basil leaves, minced
• 2 Tbsp. (30 mL) Irresistibles extra virgin olive oil*
• 2 limes, juice only
• Salt and pepper to taste
• 4 sprigs of basil to garnish

Preparation

Slice scallops very thin.
In the centre of 4 soup plates, layer the scallop slices petal-like in a circle. Season.
In a bowl, combine grapefruit, corn kernels, basil, olive oil and lime juice. Season.
Pour this marinade over the scallops and refrigerate for 15 – 20 minutes before serving.
Garnish with a sprig of basil in the centre of the scallop flower.

Suggestion

In a ceviche, a traditional Peruvian dish also popular in Mexico, raw fish or seafood is marinated in lime juice which “cooks” them. Scallops are classified by size. The smaller the numbers, the larger the scallops, because the numbers indicate the approximate number of scallops per pound. For example, a pound might be fifteen large 10-20 scallops, while it would take a lot more small 80-120 scallops to make up a pound.

* We recommend Selection and Irresistibles products.

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