Makes 4 Appetizer Servings
2 tablespoons green peppercorns, drained,
rinsed, and minced
2 tablespoons fresh grapefruit juice
1 tablespoon fresh lime juice
2 tablespoons fresh orange juice
1/4 cup extra-virgin olive oil
1/2 small red bell pepper, seeded, de-ribbed,
and cut into 1/16-inch dice
1 tablespoon minced jalapeño chili
2 teaspoons kosher salt
Freshly ground pepper to taste
8 ounces very fresh diver-harvested
"dry-packed" scallops, rinsed and patted dry
2 bunches arugula, stemmed
2 pink grapefruits, peeled and sectioned
Kosher salt and freshly ground pepper to taste
To make the vinaigrette: Whisk together all the ingredients and set aside, or refrigerate for up to 1 day.
To prepare the ceviche: Slice the scallops horizontally into 2 or 3 rounds, depending on their thickness, and put them in a medium bowl. Right before serving, toss the scallops with the vinaigrette. Set aside while you prepare the plates. If you like a more "cooked" seafood, marinate the scallops for up to 1 hour before serving.
To serve, fan the scallops equally at the bottom of 4 plates. Toss the arugula with the grapefruit segments, salt, and pepper. Place a small mound of salad in the middle of each plate. Drizzle the remaining dressing around and over the grapefruit.
Ceviche can be made with many different kinds of fish—I especially like moderately lean and flavorful varieties like tuna and hamachi, or lean and mild ones, like tilefish, red snapper, and halibut. You can substitute any citrus segments for the grapefruit; orange, tangelo, or tangerine will work best because of their size. If you're doubling the recipe for the vinaigrette, try using 1 red and 1 green jalapeño for added color.
The Farallon Cookbook
The Very Best of San Francisco Seafood Cuisine
By Mark Franz
By Lisa Weiss
By Emily Luchetti
By Paul Moore
Chronicle Books, 2001
9-3/8 x 11 in; 256 pp;
Recipe reprinted by permission.
This page created April 2002
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