Bay Scallop and Grapefruit Ceviche with Avocado and Radish Recipe

Name: Bay Scallop and Grapefruit Ceviche with Avocado and Radish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 grapefruit, zested and juiced; 3 lemons, zested and juiced; 1 teaspoon gray salt; 1 tablespoon cracked black pepper; 1 serrano chili, thinly sliced; 1 teaspoon freshly chopped thyme leaves; 3/4 cup extra-virgin olive oil; 1 pound fresh bay scallops; 4 scallions, white and light green parts only, sliced thin; 1/2 cup minced red onion; 1/2 cup small diced red bell peppers; 1 1/2 tablespoons freshly chopped cilantro leaves; 3 tablespoons freshly chopped Italian parsley leaves; 6 cups baby salad greens; 3 avocados, peeled and medium diced; 2 English breakfast radishes, sliced thinly on mandolin

Servings: persons

3 grapefruit, zested and juiced
3 lemons, zested and juiced
1 teaspoon gray salt
1 tablespoon cracked black pepper
1 serrano chili, thinly sliced
1 teaspoon freshly chopped thyme leaves
3/4 cup extra-virgin olive oil
1 pound fresh bay scallops
4 scallions, white and light green parts only, sliced thin
1/2 cup minced red onion
1/2 cup small diced red bell peppers
1 1/2 tablespoons freshly chopped cilantro leaves
3 tablespoons freshly chopped Italian parsley leaves
6 cups baby salad greens
3 avocados, peeled and medium diced
2 English breakfast radishes, sliced thinly on mandolin

1
Combine all marinade ingredients except for olive oil in the blender.
2
Blend until well combined and slowly drizzle in olive oil.
3
Pour into a bowl and reserve.
4
For assembly:
5
In a nonreactive mixing bowl combine the scallops, scallions, onion, peppers, cilantro, and parsley with the marinade.
6
Dress the avocado lightly with some of the leftover marinade.
7
Allow to marinate, covered in the refrigerator, for 2 hours.
8
Place the greens on a large serving plate.
9
Using a slotted spoon, remove the ceviche and place on top of the greens leaving some of the marinade behind.
10
Place the avocado over the greens.
11
Fold the sliced radishes into the ceviche.
12
Drizzle a little of the marinade over the plate and serve.

495

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 3 grapefruit, zested and juiced, 3 lemons, zested and juiced, 1 teaspoon gray salt, 1 tablespoon cracked black pepper, and more.

Yes, Bay Scallop and Grapefruit Ceviche with Avocado and Radish falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bay Scallop and Grapefruit Ceviche with Avocado and Radish

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