Tropical Beach Ceviche

1. 1

   Marinate the scallops in the grapefruit juice for 45 minutes.

2. 2

   Drain, reserving 2/3 cup of the liquid.

3. 3

   Throw the whole garlic cloves, unpeeled, on a dry skillet over medium heat.

4. 4

   Toss occasionally to prevent burning.

5. 5

   Toast garlic cloves for about 5 minutes, until the papery skin is charred in spots and starts cracking.

6. 6

   Let cool, then peel and set aside.

7. 7

   Blend the reserved grapefruit juice, chipotle pepper, roasted garlic, and brown sugar.

8. 8

   Mix with the scallops, red onions, fruit, and jicama.

9. 9

   Serve immediately.

10. 10

    (Recipe adapted from Rick Bayless.)

* Per serving · 4 servings · Values may vary.

No additional tips available.