Tropical Beach Ceviche

Marinate the scallops in the grapefruit juice for 45 minutes. Drain, reserving 2/3 cup of the liquid.

Throw the whole garlic cloves, unpeeled, on a dry skillet over medium heat. Toss occasionally to prevent burning. Toast garlic cloves for about 5 minutes, until the papery skin is charred in spots and starts cracking. Let cool, then peel and set aside.

Blend the reserved grapefruit juice, chipotle pepper, roasted garlic, and brown sugar. Mix with the scallops, red onions, fruit, and jicama. Serve immediately.

(Recipe adapted from Rick Bayless.)