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Grapefruit Scallop Ceviche https://www.metro.ca/userfiles/image/recipes/ceviche-petoncles-pamplemousse-mais-basilic-5484.jpg PT20M PT00M PT40M
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.
4
4 2 5 4
10 oz (300 g) scallop, 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
Grapefruit Scallop Ceviche

Grapefruit Scallop Ceviche

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:00
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (300 g)
    scallop, size 10
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    OCEAN PRIME COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

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    OCEAN PRIME COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    OCEAN PRIME COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    $19.99 ea.

    41/50, 908 g or 16/20, 800 g or 400 g, FROZEN


    OCEAN PRIME COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    OCEAN PRIME COOKED SHRIMP OR AQUA STAR RAW EZ PEEL SHRIMP OR NORWEGIAN FJORD SMOKED SALMON

    $19.99 ea.

    41/50, 908 g or 16/20, 800 g or 400 g, FROZEN


  • 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
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    Flyer Deals  (3)
    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    250 - 500 ml SELECTED VARIETIES


    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    IRRESISTIBLES BALSAMIC VINEGAR OR EXTRA VIRGIN OLIVE OIL

    $5.99 ea.

    250 - 500 ml SELECTED VARIETIES


    SELECTION EXTRA VIRGIN OLIVE OIL

    SELECTION EXTRA VIRGIN OLIVE OIL

    $6.99 ea.

    750 ml SELECTED VARIETIES


  • 2
    limes, juice only

  • Salt and pepper to taste
  • 4
    of basil to garnish
Imprimer ma sélection

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.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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