Scallop ceviche

My restaurant got in some beautiful dayboat Cape Cod sea scallops last week, so as a treat to myself, I brought a pound home yesterday. (Wholesale price: $22.95 a pound. Not bad, considering they had to be flown in from Cape Cod.)

So I made scallop ceviche with them. Ceviche is essentially cured seafood, cured in citrus juices, which give the seafood a cooked texture but raw flavor. There are many different way to make ceviche, often involving jalapenos, avocados, and cilantro. This particular one uses grapefruit and mint, because that's what I had on hand. (I REALLY didn't want to go grocery shopping on a holiday weekend.)

Note: this recipe calls for bay scallops, which are the little ones. I used sea scallops (the big ones) and cut them into smaller pieces.

From Martha Stewart:

1 red grapefruit
1/2 cup fresh lime juice (from 5 limes)
1/4 cup thinly sliced red onion, cut into 1/2-inch lengths (I used a shallot)
1 tablespoon minced seeded jalapeno
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 pound small bay scallops, cut into 1/2-inch pieces (about 2 cups)
2 tablespoons chopped fresh mint

Cut off top and bottom of grapefruit to make level; cut down along sides to remove peel and pith. Working over a nonreactive bowl to catch juices, cut along membranes to remove segments. Cut segments into 1/2-inch pieces; refrigerate. Measure 1/4 cup juice.

In the bowl, combine the 1/4 cup grapefruit juice, the lime juice, red onion, jalapeno, salt, and pepper. Add scallops, stir, and refrigerate, covered, 3 hours. Before serving, stir in mint and 1 cup reserved grapefruit segments. Using a slotted spoon, transfer to plates.