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.