Seviche with Grapefruit
by Editorial Staff
Ceviche is a simple and at the same time unusual dish of fish and seafood that came to the world cuisine from Peru.
Ingredients
- 450 gr. small shrimp, peel, or about 300 gr. large, clear
- 340 g scallops
- 340 g squid, chop
- 1 tablespoon honey
- 3 grapefruits, peeled and chopped
- 1 jalapeno, seeded and chopped finely
- One 5cm. piece of ginger, peel and chop thinly
- 3 tablespoon olive oil
- 6 cloves of garlic, chopped thinly
- 1 cup cilantro leaves
- 1 cup mint leaves
- Juice of 1 lime
Directions
- Stir the shrimp, scallops, chopped squid, honey, lime juice, jalapenos, ginger in a bowl, add salt to taste. Cover with plastic wrap and refrigerate for 1-1.5 hours.
- Heat oil in a skillet over medium heat, add garlic. Cook, stirring occasionally, until the garlic is golden brown and slightly crispy, 2-3 minutes. Place the garlic in paper towels with a slotted spoon to pat dry. Let the garlic cool down.
- Add grapefruit, coriander, and mint to the seafood mixture. Stir, make a “pillow” of greens on the plates, spread the ceviche. Drizzle with garlic oil and garlic.
Enjoy your meal!
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