Grapefruit-and-Seafood Ceviche

Grapefruit and Seafood Ceviche
Grapefruit and Seafood Ceviche
Grapefruit juice, fiery jalapeño, and fragrant ginger transform shrimp, scallops, and calamari into an aromatic, spicy salad. Get the recipe »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.

Grapefruit-and-Seafood Ceviche
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.
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

Instructions

  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.
  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.
  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.