Follow these steps for perfect results
Raw Scallops
Sliced
Freshly Squeezed Grapefruit Juice
Garlic
Chipotle Pepper In Adobo Sauce
Brown Sugar
Red Onions
Finely Diced
Tropical Fruit
Finely Diced
Jicama
Finely Diced
Slice the raw scallops.
Marinate the scallops in the grapefruit juice for 45 minutes.
Drain, reserving 2/3 cup of the liquid.
Place unpeeled garlic cloves on a dry skillet over medium heat.
Toast garlic cloves for about 5 minutes, tossing occasionally to prevent burning, until the skin is charred and cracking.
Let cool and peel the garlic.
Blend the reserved grapefruit juice, chipotle pepper, roasted garlic, and brown sugar.
Mix the blended sauce with the scallops, red onions, fruit, and jicama.
Serve immediately.
Expert advice for the best results
Adjust the amount of chipotle pepper to control the spice level.
Use high-quality, fresh scallops for the best flavor.
Serve with tortilla chips or plantain chips.
Everything you need to know before you start
15 minutes
Can be partially made ahead (marinate scallops and prepare sauce), but best served fresh.
Serve in a chilled bowl or martini glass. Garnish with cilantro and a lime wedge.
Serve chilled.
Pair with tortilla chips or plantain chips.
Garnish with fresh cilantro.
Pairs well with the citrus and seafood.
Discover the story behind this recipe
Ceviche is a staple dish in many Latin American countries, often enjoyed during celebrations and gatherings.
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