Scallop Ceviche

with Grapefruit

  • 200 g thawed 40/60 scallops Seafood Canada
  • 1 grapefruit (juice and supremes)
  • 10 branches of fresh chives
  • 1 tablespoon of honey
  • 1/2 fennel bulb cut into small pieces
  • A dash of olive oil
  • Salt and pepper to taste
  • 1/2 squeezed lemon (juice)
  1. Cut the scallops into small pieces of the same size.
  2. Then put all ingredients in a large bowl.
  3. Mix well and marinate in the refrigerator for about 2 hours stirring a few times.
  4. Serve in beautiful verrines with bread croutons or crackers.
  5. Scallop Ceviche with Grapefruit

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