Grapefruit & Seafood Ceviche


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 of garlic, thinly sliced
1 cup cilantro leaves and tender stems
1 cup mint leaves
Juice of 1 lime

How To Make

Toss shrimp, scallops, calamari, honey, juices, jalapeño, ginger, and salt in a bowl. Cover and chill until shrimp are opaque, about 1 hour. Make sure you compost the removed tails and exoskeletons of the shrimp, the shells of the scallops, as well as the unused pieces from the squid. Don’t forget the seeds/stem of the jalapeño and the peeled skin of the ginger too. Use a counter top bin to make it easier.

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. Place the outer sheaths of the garlic in the green bin.

Take out the 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. Discard the leftover peel/pith/seeds of the grapefruit in the green bin, along with the unused stems/leaves of the mint and cilantro.

Serves 6 to 8

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