Ceviche With Mint And Grapefruit Recipes
CEVICHE WITH MINT AND GRAPEFRUIT
Harvested by hand, pearly sea scallops showcase their natural sweetness and silken texture in this simple chilled appetizer. Juicy grapefruit and aromatic mint heighten the refreshing tang of the citrus marinade, while slivers of onion and chile impart a subtle heat.
Provided by Martha Stewart
Categories Appetizers
Number Of Ingredients 8
Steps:
- Cut away peel and pith from grapefruit. Cut along membranes, releasing segments into a medium nonreactive bowl; reserve juice in bowl. Using a slotted spoon, transfer 1/2 of the segments to a cutting board; dice. (Reserve remaining segments for another use.) Transfer diced segments to a large nonreactive bowl. Strain reserved juice into a glass measuring cup. Pour 1/4 cup of the juice into the large bowl, reserving remaining juice for another use.
- Add onion, chile, mint, lime juice, salt, and scallops or yellowtail to grapefruit mixture. Gently stir until well combined. Cover with plastic wrap, and refrigerate for 2 hours. (Do not refrigerate for more than 2 hours; the scallops and yellowtail will become tough.)
- Drain mixture, reserving liquid. Divide onion, chile, mint, and scallops or yellowtail among 4 serving plates. Garnish with micro mint, and drizzle with reserved liquid. Serve immediately.
HALIBUT CEVICHE WITH GRAPEFRUIT AND CHILES
Provided by Food Network
Time 25m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- With a very sharp knife, cut the halibut into thin broad slices. Place in a bowl, and toss with the lime juice and grapefruit juice. Let sit at room temperature for 15 minutes
- Meanwhile, cut the grapefruit in half, at the equator, and using a grapefruit knife, cut out pieces of grapefruit. Slice each piece in half, the long way
- When ready to serve ceviche, drain the liquid completely from the halibut, and discard liquid. Add grapefruit pieces to the fish, along with garlic, red chiles, green chiles, and mint. Toss gently. Divide among 6 plates, laying out the strips of halibut flatly on each plate. Season with coarse salt, sprinkle with hot sauce, and drizzle with extra-virgin olive oil. Serve immediately.
- Recommended Wine: Frexinet Brut Cava Cordon Negro
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