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.
IngredientsRecipe for 4 persons
For the giant ceviche
For the jalapeno 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.