Scallop and Grapefruit Ceviche

Who doesn’t want ceviche for dinner? And zucchini fritters (that recipe to follow)? Well, maybe me when I start cooking at 8 p.m., but still, an impressive dinner for a weeknight.

1/2 cup lime juice

2 tsp salt

1/4 cup orange juice

8 oz scallops

2 tbsp lime juice

more salt and pepper

red pepper flakes

a bit of chopped mint

a bit of chopped Thai basil

2 grapefruits, cut into sections, membranes removed

6 radishes, cut into thin slices

Slice scallops in half vertically (or if they’re huge, into thirds). Combine lime juice, orange juice and salt with scallops. Refrigerate for a half hour.

Combine more salt and pepper, additional lime juice, red pepper flakes, mint and basil.

Drain scallops. Dress scallops and radishes with dressing.

Plate by making a circle with a half grapefruit, putting scallops in the center, and topping with radishes.


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