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. This recipe first appeared in our March 2014 issue with the story Winter’s Brightest Jewel.

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 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.