Recipe of the week - Ruby Red Scallop Ceviche

It is time for a little taste treat, we enjoy this dish and feel like we have traveled to a warmer place. You can substitute shrimp or lobster for the scallops for an added recipe twist. I love to use Texas Rio Star Ruby Red grapefruits this time of year they are so wonderfully juicy and sweet. Linda and I will be teaching at Orange Tree again in January. Check out their cooking school website for more information on classes. Happy Saturday and good cooking.
**NOTE: ALL RECIPES ARE ORIGINAL

Scallop Ceviche servings 4

8 Diver scallops, sliced in half
1 Ruby Red grapefruit, peeled and sectioned
¼ cup Lime Juice
¼ cup Rice Wine Vinegar
2 Tbs. Mirin
½ cup Red onion, shaved
¼ cup Peppadew pepper, sliced
2 Tbs. Cilantro Leaves
As needed Salt & Pepper


Place the scallops on a cutting board and remove the abductor muscle from the side. Slice in half through the equator of the scallop to form two disks. Repeat until you have cut all eight scallops.

In a mixing bowl place the sections of the grapefruit, lime juice, rice wine vinegar, Mirin, red onion, Peppadew and cilantro leaves. Toss to mix.

Add the scallops and season with salt and pepper.

Place in the refrigerator and allow to “cook” for about 2 hours.

Remove and stir mixture before plating.

Divide the ceviche between four plates with 4 pieces of scallop on each plate, adding a little of the grapefruit-onion mixture.

Garnish with a small drizzle of the marinade juice and serve.

© Doak & Krantz 2008

Recommended beverages:

Lighter lager beers
Chablis
Champagne
Chenin Blanc
Riesling, esp. Alsatian or German
Sake

Why? Ceviche has a lot of acid, and so the wrong wine can finish sweet against the acid. Choosing a wine that has acid tastes (lime, lemon, etc.) will compliment the ceviche.