1 pound bay scallops
1/2 cup fresh lime juice
1/2 cup fresh grapefruit juice
1 small red onion, finely diced
2 jalapeno chiles, seeded and minced (leave seeds in for extra heat)
1/4 cup olive oil
3 tablespoons minced fresh mint or coriander (cilantro)
1 teaspoon salt, ore more to taste
2 small grapefruits, peeled and sectioned
2 avocados, pitted, peeled and diced
With a sharp paring knife, trim the foot muscles from the scallops and place the scallops in a nonreactive container. Cover with the lime and grapefruit juices and marinate in the refrigerator for 3 to 4 hours.
Add the onion, jalapenos, oil, mint or coriander, and 1 teaspoon salt and marinate for another hour. Then toss in the grapefruit sections and avocado. Season to taste with additional salt, if desired, and serve immediately.
While bay scallops are best for this ceviche, sea scallops will work too. Just cut them crosswise if they are very thick, and cut in half if they are very wide as well. This dish can also be made with 1/2 inch chunks or slices of a firm white fish such as snapper, rock cod, or halibut.
SERVE AND ENJOY WITH A GLASS OF “SCHMIDT’S Pinot Gris!”