Grapefruit Scallop Ceviche

Grapefruit Scallop Ceviche
  • 4 servings
  • 0:20 Preparation
  • 0:00 Cooking
  • 0:40 Total Time


Add all
  • 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)

    extra virgin olive oil

  • 2

    limes, juice only

  • Salt and pepper to taste

  • 4

    of basil to garnish


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.

Source: Chef Ian Perreault

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007