Bay Scallop Ceviche

Looking for a flavorful appetizer? Then check out this ceviche packed with bay scallops and fruits. MORE + LESS -

lb small bay scallops

large red grapefruit, peeled, cut into segments

large red grapefruit, cut in half

ripe mango, seed removed, peeled, diced (about 3/4 cup)

Juice of 1 lime (about 1/4 cup)

1/2

cup 1/2-inch pieces thinly sliced red onion

tablespoon finely chopped jalapeño chiles

1/2

teaspoon salt

1/4

teaspoon freshly ground pepper

tablespoons chopped fresh cilantro

medium avocado, pitted, peeled and diced

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1

Drain scallops; rinse in cold water. Refrigerate.
2

In medium bowl, place grapefruit segments. Squeeze 1/4 cup juice from remaining grapefruit, and add to bowl. Stir in mango, lime juice, red onion, chiles, salt and pepper. Add scallops; stir to blend. Cover; refrigerate at least 2 hours but no longer than 4 hours. Just before serving, stir in cilantro.
3

Serve in clear bowls, topped with diced avocado.

Eating raw or acid-cooked seafood has a greater food safety risk than eating properly heat-cooked products. Please follow guidance from FDA regarding raw seafood when you make your ceviche at home. http://www.fda.gov/food/resourcesforyou/consumers/ucm077331.htm