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.
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.
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.
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.
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.
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.
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.
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.
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
4 servings