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

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.