This ceviche offers a refined balance of silky raw scallops, crisp cucumber, and juicy grapefruit segments. The scallops are marinated in lime juice until just firmed, while thin cucumber ribbons and citrus supremes add freshness and contrast. Garnished with herbs and chili, it’s as beautiful as it is refreshing.
Yields4 ServingsPrep Time25 minsCook Time25 minsTotal Time50 mins
For the Ceviche
12large dry sea scallops, side muscles removed
½cupfresh lime juice (about 4–5 limes)
Zest of 1 lime
1small shallot, very finely minced
½tspsea salt
¼tspwhite pepper or freshly cracked black pepper
Optional: 1 tsp yuzu juice or rice vinegar for extra brightness
For the Salad
1large grapefruit, segmented (supremes only)
½cucumber, shaved into ribbons or cut into fine dice
2tbspextra virgin olive oil
1tbspchopped fresh cilantro or mint (or both)
1small red chili (like Fresno or Thai), finely sliced (optional)
Flaky sea salt, to finish
Prep the Scallops
1
Use very fresh, sashimi-grade scallops if possible.
Slice scallops horizontally into thin discs (about ¼-inch thick).
Place in a non-reactive bowl (glass or ceramic) with lime juice, zest, shallot, salt, and pepper.
Cover and let marinate in the refrigerator for 20–30 minutes, or until the scallops appear opaque and slightly firm.
Segment the Grapefruit
2
Using a sharp knife, cut away the peel and pith of the grapefruit.
Cut between the membranes to remove clean citrus supremes.
Reserve a few tablespoons of juice from the leftover membrane for added flavor in the dressing.
Prepare the Cucumber & Herbs
3
Using a vegetable peeler or mandoline, slice the cucumber into ribbons. Alternatively, finely dice it for a different texture.
Chop herbs and optional chili, depending on your heat preference.
Assemble the Dish
4
Gently drain the scallops from the marinade (reserving a spoonful if you like a little juice on the plate).
In a bowl, combine the scallops, grapefruit segments, cucumber, olive oil, and herbs. Add a splash of reserved grapefruit juice or marinade if desired.
Toss gently to avoid breaking the scallops.
Plate & Finish
5
Spoon ceviche onto chilled plates or into small bowls.
Garnish with sliced chili, flaky salt, and a drizzle of olive oil.
Serve immediately, ideally on chilled plates to preserve texture and brightness.
Tips for Success
6
Dry scallops are essential—avoid those labeled “wet,” which have been treated and won’t cure properly.
Keep all ingredients very cold for best texture and presentation.
Use grapefruit supremes, not chunks, for a refined texture and balanced acidity.
Variations
7
Add avocado cubes for richness.
Use blood orange or pomelo instead of grapefruit.
Add a splash of coconut milk to the marinade for a Peruvian-style twist.
Serve on tostadas or cucumber rounds for passed appetizers.
Suggested Pairings
8
Serve with: Plantain chips, crisp tostadas, or endive spears
Drink: Dry Riesling, Albariño, sparkling rosé, or a Paloma cocktail
Occasion: Summer dinner parties, refined starters, or poolside canapés
Ingredients
For the Ceviche
12large dry sea scallops, side muscles removed
½cupfresh lime juice (about 4–5 limes)
Zest of 1 lime
1small shallot, very finely minced
½tspsea salt
¼tspwhite pepper or freshly cracked black pepper
Optional: 1 tsp yuzu juice or rice vinegar for extra brightness
For the Salad
1large grapefruit, segmented (supremes only)
½cucumber, shaved into ribbons or cut into fine dice
2tbspextra virgin olive oil
1tbspchopped fresh cilantro or mint (or both)
1small red chili (like Fresno or Thai), finely sliced (optional)
Flaky sea salt, to finish
Directions
Prep the Scallops
1
Use very fresh, sashimi-grade scallops if possible.
Slice scallops horizontally into thin discs (about ¼-inch thick).
Place in a non-reactive bowl (glass or ceramic) with lime juice, zest, shallot, salt, and pepper.
Cover and let marinate in the refrigerator for 20–30 minutes, or until the scallops appear opaque and slightly firm.
Segment the Grapefruit
2
Using a sharp knife, cut away the peel and pith of the grapefruit.
Cut between the membranes to remove clean citrus supremes.
Reserve a few tablespoons of juice from the leftover membrane for added flavor in the dressing.
Prepare the Cucumber & Herbs
3
Using a vegetable peeler or mandoline, slice the cucumber into ribbons. Alternatively, finely dice it for a different texture.
Chop herbs and optional chili, depending on your heat preference.
Assemble the Dish
4
Gently drain the scallops from the marinade (reserving a spoonful if you like a little juice on the plate).
In a bowl, combine the scallops, grapefruit segments, cucumber, olive oil, and herbs. Add a splash of reserved grapefruit juice or marinade if desired.
Toss gently to avoid breaking the scallops.
Plate & Finish
5
Spoon ceviche onto chilled plates or into small bowls.
Garnish with sliced chili, flaky salt, and a drizzle of olive oil.
Serve immediately, ideally on chilled plates to preserve texture and brightness.
Tips for Success
6
Dry scallops are essential—avoid those labeled “wet,” which have been treated and won’t cure properly.
Keep all ingredients very cold for best texture and presentation.
Use grapefruit supremes, not chunks, for a refined texture and balanced acidity.
Variations
7
Add avocado cubes for richness.
Use blood orange or pomelo instead of grapefruit.
Add a splash of coconut milk to the marinade for a Peruvian-style twist.
Serve on tostadas or cucumber rounds for passed appetizers.
Suggested Pairings
8
Serve with: Plantain chips, crisp tostadas, or endive spears
Drink: Dry Riesling, Albariño, sparkling rosé, or a Paloma cocktail
Occasion: Summer dinner parties, refined starters, or poolside canapés
