Giant scallop ceviche, pink grapefruit, jalapeno oil and fresh cilantro

Fish, Seafood & Shellfish

Thin slices of sea scallops cooked in the acidity of lime juice and served with pink grapefruit drizzled with jalapeno oil.


Recipe for 4 persons

For the giant ceviche

8 Unit(s)
Giant scallop (u10)
0.50 Unit(s)
Pink grapefruit
2 Unit(s)
2 Sprig(s)
Fresh cilantro

For the jalapeno oil

1 Unit(s)
Jalapeno pepper
100 Ml
Vegetable oil
  • Salt and pepper

Preparation time: 30 min

  • General preparation

    Using a sharp knife, slice the scallops thinly. Slice the the first half of the jalapeno very thinly using a mandolin. Remove the seeds of the remaining half. Cut the grapefruit into segments and cut each segments into 2-3 pieces. Keep the grapefruit juice. Squeeze the lime. Keep a few coriander leaves aside for decoration.

  • Ceviche preparation

    Cover the scallops with grapefruit juice and lime juice, season with salt and marinate in the refrigerator for 2 hours.

  • Jalapeno oil preparation

    In a blender, pour the oil, the seedless jalapeno half and a pinch of salt. Mix until smooth.

  • To serve

    Drain the sliced scallops, and serve them arrange in a fan at the bottom of each plate. Sprinkle with jalapeno slices and grapefruit. Season to taste with a pinch of fleur de sel and a drizzle of jalapeno oil. Decorate with some cilantro leafs.

This type of ceviche prepared with raw fish cooked in the acidity of lime juice is of Peruvian origin.

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