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Tropical Beach Ceviche
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Description
As with any ceviche, you have to start with the freshest ingredients. I’ve also successfully used frozen bay scallops for this, but I prefer the taste and texture of the larger sea scallops.
I suggest you start with one chipotle pepper and check the heat level first before adding another one. If you use two peppers, this WILL be quite spicy.
Ingredients
- 8 ounces, weight Raw Scallops, Sliced
- 1 cup Freshly Squeezed Grapefruit Juice
- 4 cloves Garlic
- 1 whole Chipotle Pepper In Adobo Sauce, Or More To Taste
- 2 Tablespoons Brown Sugar
- ¼ cups Finely Diced Red Onions
- 1 cup Finely Diced Tropical Fruit (I Used A Mixture Of Ripe Papaya And Jackfruit)
- 1 cup Finely Diced Jicama
Preparation
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.)
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Laurie - Simply Scratch on 5.5.2011
YUM! I love Ceviche!