Tropical Beach Ceviche

BY CHEF KATHRYN KELLY

INGREDIENTS

8 ounces sea scallops, thinly sliced
8 ounces fresh shrimp, shelled, deveined and halved lengthwise
8 ounces sushi grade halibut or similar white fish
1 cup freshly squeezed grapefruit juice
1 cup freshly squeezed lime juice
1 fresh serrano chili, stemmed, seeded and finely sliced into thin rings
1 cup English cucumber, seeded and cut into 2-inch-long matchsticks
1 cup jicama, peeled and cut into 2-inch-long matchsticks
¼ cup finely diced red onion
1 mango, peeled and brunoise (¼-inch diced)
1 to 2 tablespoons fresh pomegranate seeds
18 cilantro leaves
Lime wedges, for garnish
Citrus-infused salt, for garnish

GUIDE / INSTRUCTIONS

For the Tropical Beach Ceviche

Place the scallops, shrimp and halibut in a 13-by-9-inch ceramic or glass baking dish. Pour the grapefruit and lime juice over the seafood. Cover and refrigerate for 30 to 45 minutes until “cooked.” The seafood will change from translucent to opaque.
Transfer the seafood and juice to a medium bowl. Add the chili, cucumber, jicama, onion, mango, pomegranate seeds and cilantro. Stir to combine. Serve in a raised glass, such as a martini glass, garnished with lime wedges and a sprinkle of citrus-infused salt.

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