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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
The home of Italy’s lush risotto rice, Vercelli lies in the Piedmont region of northern Italy, nestled between the Alps and the Mediterranean. Moveable Feast with Fine Cooking pays a…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?