Name: Scallop Ceviche with Ruby Grapefruit
Yield: Serves 4
Cuisine: Mexican
Ingredients: 2 tablespoons mint leaves, shredded; 30 ml mandarin or tangelo juice; 2 teaspoons mirin; 1 punnet celery cress, snipped; 16 large scallops, cleaned and sliced into thin rounds; 2 tablespoons chopped chives; 2 red shallots, finely diced; 4 thin slices prosciutto, grilled until crisp and crumbled; 1 ruby grapefruit, peeled, sliced into segments, then cut into small dice; 50 ml fresh lime juice, strained; 50 ml fresh ruby grapefruit juice; 1 small green chilli, minced

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fire

By Christine Manfield

Published 2008

About

I had a similar dish to this for Christmas dinner in Puerto Vallarta, made with Chilean sea bass. I have used large, fleshy scallops instead, as their briny iodine flavour harmonises beautifully with the citrus flavours and fresh herbs. It is possible to use Spanish Iberian jamon in place of the prosciutto if you wish – it will add a slightly sweeter flavour.