Bay scallop ceviche with grapefruit and mint recipe

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  • Yield: 4 Servings


  • 1 lb (454 g) bay scallops
  • 2 grapefruits
  • ½ cup (70 g) diced red onion
  • ½ tsp salt
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tbsp (15 ml) olive oil
  • 2 tbsp (5 g) fresh mint leaves, chopped
How to Make It
  1. Rinse the scallops, then remove and discard any still-attached side muscles by pinching them between your thumb and finger. Drain the scallops and pat them dry. Juice one of the grapefruits. In a bowl, toss the scallops with the grapefruit juice, red onion and salt. Cover and refrigerate for 2 hours.
  2. Take the ceviche from the refrigerator and drain off the excess liquid. Take the remaining grapefruit and slice away the skin from the top and bottom of the fruit, making a flat surface to rest on a chopping board. Carefully cut away the rest of the grapefruit skin. Slice into the grapefruit between sections to remove just the fruit and leave behind the pith, which you can discard. Cut the grapefruit into bite-size pieces and add to the ceviche along with the lime juice and olive oil. Toss gently to combine. Season to taste with salt and add the mint leaves just before serving.

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