Recipe
January 23, 2009
Fresh Scallop Ceviche With Grapefruit Recipe
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.
Directions
Yield:
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.