Scallop Ceviche with Serrano Chile

Yields 4 servings

Ingredients:
1 pound fresh scallops
¼ cup red grapefruit juice
¼ cup lime juice
1/3 cup orange juice  
3-4 pieces of lemongrass, crushed
4 tablespoons scallions, finely chopped
1 large radish, cut into very small cubes
1 teaspoon orange zest
1 tablespoon shallots, finely chopped
1 serrano chile, seeded, cut into very small cubes
1 garlic clove, finely chopped
Salt and white pepper to taste
3 tablespoons extra virgin olive oil

Directions:
1. Clean scallops well, removing the adductor muscle and membranes from each scallop. Rinse and dry scallops well.
2. Mix grapefruit, orange and lime juices, and lemongrass.
3. Pour ¾ of the juice mixture over scallops. Marinate for 2 hours minimum.
4. Remove liquid and lemongrass.
5. Add remaining ingredients, stir and serve.

To learn more about me or my recipes, visit me at DenisseOller.com and at AARP, where I am a chef and nutrition expert.

Other recipes by Denisse:

The Mexican Tamale: A Delight for the Palate
Pastelón de Plátano Maduro (Puerto Rican Lasagna)
Mango Pie
Pumpkin Flan
Pico de Gallo
Polvorosa de Pollo (Chicken Pot Pie)
Mexican-Style Grilled Corn
Paella Mixta (Mixed Seafood Paella)
Flan de la Abuela (Grandma's Flan)
Shrimp Asopao with Pigeon Peas