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.
Yield: serves 6-8
- 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
- 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.
- 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.
- 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.
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