Grapefruit-and-Seafood Ceviche

Name: Grapefruit-and-Seafood Ceviche
Total time: PT0D0H0M
Yield: serves 6-8
Ingredients: 1 lb. rock or small shrimp, peeled and deveined, tails removed; 12 oz. bay scallops, cleaned; 12 oz. calamari rings and tentacles; 1 tbsp. honey; 3 grapefruit, peeled and supremed; 1 jalapeño, stemmed and thinly sliced crosswise; 1 (2”) piece ginger, peeled and julienned; 3 tbsp. olive oil; 6 cloves garlic, thinly sliced; 1 cup cilantro leaves and tender stems; 1 cup mint leaves; Juice of 1 lime

Serves
serves 6-8

INGALLS PHOTOGRAPHY

Grapefruit juice, fiery jalapeño, and fragrant ginger transform shrimp, scallops, and calamari into an aromatic, spicy salad in this adaptation of a recipe from Miami chef Michelle Bernstein. This recipe first appeared in our March 2014 issue with the story Winter's Brightest Jewel.

Ingredients

1 lb. rock or small shrimp, peeled and deveined, tails removed
12 oz. bay scallops, cleaned
12 oz. calamari rings and tentacles
1 tbsp. honey
3 grapefruit, peeled and supremed
1 jalapeño, stemmed and thinly sliced crosswise
1 (2”) piece ginger, peeled and julienned
3 tbsp. olive oil
6 cloves garlic, thinly sliced
1 cup cilantro leaves and tender stems
1 cup mint leaves
Juice of 1 lime

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Instructions

Step 1

Toss shrimp, scallops, calamari, honey, juices, jalapeño, ginger, and salt in a bowl. Cover with plastic wrap; chill until shrimp are opaque, about 1 hour.

Step 2

Heat oil and garlic in an 8” skillet over medium heat. Cook, stirring occasionally, until garlic is golden and slightly crisp, 2–3 minutes. Using a slotted spoon, transfer garlic to paper towels to drain; reserve oil and let cool.

Step 3

Unwrap seafood mixture; add grapefruit, cilantro, and mint. Toss to combine and transfer ceviche to a serving dish. Drizzle with reserved garlic oil; sprinkle with reserved garlic.