A fresh seafood Latin American appetizer, marinated in grapefruit juice and garnished with cilantro and fennel.
2/3 cup freshly squeezed pink grapefruit juice
1/4 cup freshly squeezed lime juice
1/4 cup sake (Japanese rice wine)
1 tbsp minced, peeled fresh ginger root
1 tsp granulated sugar
20 medium-sized fresh scallops (about 1 lb.)
1 large pink grapefruit
1/4 cup fresh cilantro leaves
1/4 tsp fennel pollen (or curry powder)
Extra virgin olive oil to drizzle
Step 1: In a medium saucepan, heat grapefruit juice, lime juice, sake and ginger until hot but not boiling. Reduce heat to low and simmer for 15 minutes to blend flavours. Stir in sugar and salt. Strain through cheesecloth-lined sieve. Cover and refrigerate until chilled (can be kept overnight).
Step 2: If you have large scallops, slice each scallop into 2 or 3 pieces cross-wise shortly before serving. Marinate in the chilled grapefruit juice infusion for between 1-5 minutes or until scallops turn opaque. Cut peel from whole grapefruit and cut into sections, making sure to remove white pith. Add to scallops.
Step 3: To serve, divide ceviche among 4 small glasses. Garnish with cilantro leaves, a sprinkle of fennel pollen (or curry powder), and a drizzle of olive oil.