Ceviche is a popular Latin-American dish that uses a citrus marinade to “cook” raw seafood. This version is sweet and tart, with just a touch of spicy heat. Serve it as a refreshing first course.
In a medium nonreactive bowl, combine the scallops, grapefruit juice, lemon juice, red onion, and habanero. Cover and chill until the scallops are opaque, about 30 minutes.
Drain the scallop mixture in a fine sieve and transfer to a large bowl. Gently stir in the watermelon, grapefruit, and parsley. Season to taste with salt and pepper. Serve cold on small plates or in bowls.
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not certain if I did something wrong, but I have made ceviche before and this was really bland and tasteless. bummed out because i used it at a dinner party.
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