Scallop Ceviche - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Scallop Ceviche



    A Colon Cancer Patient Gets the Right Care at the Right Time
    NBC Connecticut
    Scallop ceviche


    • 1 scallop (u-10) sliced
    • 1/2 grapefruit, supremes, zest and juice
    • 2 limes, supreme, zest and juice
    • 1 meyer lemon, juice only
    • 1 orange, supreme, zest and juice
    • 1 teaspoon yuzu
    • 1 tablespoon fennel, finely diced
    • 1 tablespoon carrot, finely diced
    • 1 tablespoon potato, finely diced
    • 1 teaspoon red jalapeno, finely diced
    • 3 tablespoons good quality olive oil
    • 2 teaspoon champagne vinegar
    • 2 teaspoon sliced chives
    • Kosher salt, to taste


    Mix ingredients together and then spoon mixture over raw scallop slices in a bowl. Enjoy!

    To garnish:

    Cilantro leaf and blossom

    Good quality olive oil