Bay Scallop and Grapefruit Ceviche with Avocado and Radish

Name: Bay Scallop and Grapefruit Ceviche with Avocado and Radish
Prep time: 2 h 20 min
Cook time: 2 h 20 min
Total time: 2 h 20 min
Yield: 6
Cuisine: South American, Latin American
Ingredients: 3 mediums avocados, peeled and medium diced; 1 liters baby salad greens; 454 grams fresh bay scallops; 2 Tbsps freshly chopped cilantro leaves; 3 grapefruit, zested and juiced; 3 lemons, zested and juiced; 177 milliliters extra-virgin olive oil; 3 Tbsps freshly chopped Italian parsley leaves; 1 Tbsp cracked black pepper; 2 English breakfast radishes, sliced thinly on mandoline; 118 milliliters diced red bell peppers; 118 milliliters minced red onion; 1 teaspoon gray salt; 4 scallions, white and light green parts only, sliced thin; 1 serrano chili, thinly sliced; 1 teaspoon freshly chopped thyme leaves

Bay Scallop and Grapefruit Ceviche with Avocado and Radish might be just the South American recipe you are searching for. This recipe covers 26% of your daily requirements of vitamins and minerals. This main course has 522 calories, 13g of protein, and 42g of fat per serving. This recipe serves 6. From preparation to the plate, this recipe takes about 2 hours and 20 minutes. If you have freshly thyme leaves, freshly parsley leaves, breakfast radishes, and a few other ingredients on hand, you can make it. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. It is a good option if you're following a gluten free, dairy free, and primal diet.

Instructions

Special equipment: mandoline

Equipment you will use

Mandoline

Combine all marinade ingredients except for olive oil in the blender. Blend until well combined and slowly drizzle in olive oil.

Ingredients you will need

Olive Oil

Marinade

Equipment you will use

Blender

Pour into a bowl and reserve.

Equipment you will use

Bowl

In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade. Dress the avocado lightly with some of the leftover marinade. Allow to marinate, covered in the refrigerator, for 2 hours.

Ingredients you will need

Green Onions

Cilantro

Marinade

Scallops

Avocado

Parsley

Peppers

Onion

Equipment you will use

Mixing Bowl

Place the greens on a large serving plate. Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind.

Ingredients you will need

Marinade

Greens

Equipment you will use

Slotted Spoon

Place the avocado over the greens. Fold the sliced radishes into the ceviche.

Ingredients you will need

Radish

Avocado

Greens

Drizzle a little of the marinade over the plate and serve.

Ingredients you will need

Marinade

Equipment

Ingredients

Servings:

3mediums

avocados, peeled and medium diced 1liters

baby salad greens 454grams

fresh bay scallops 2Tbsps

freshly chopped cilantro leaves 3

grapefruit, zested and juiced 3

lemons, zested and juiced 177milliliters

extra-virgin olive oil 3Tbsps

freshly chopped Italian parsley leaves 1Tbsp

cracked black pepper 2

English breakfast radishes, sliced thinly on mandoline 118milliliters

diced red bell peppers 118milliliters

minced red onion 1teaspoon

gray salt 4

scallions, white and light green parts only, sliced thin 1

serrano chili, thinly sliced 1teaspoon

freshly chopped thyme leaves

Recommended wine: Chardonnay, Chenin Blanc, Pinot Noir

Chardonnay, Chenin Blanc, and Pinot Noir are my top picks for Scallops. Chardonnay and chenin blanc are great matches for grilled or seared scallops. If your scallops are being matched with bacon or other cured meats, try a lightly chilled pinot noir. The Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 16 dollars per bottle.