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Tuna and Scallop Ceviche with Tropical Fruit Makes 6 generous appetizers You will love the color and texture of this ceviche as well as the combination of fresh seafood and tropical tastes. That it can be ready in 15 minutes is an added bonus. Ingredients 12 oz. (340 g) fresh or fresh-frozen scallops, thinly sliced 12 oz. (340 g) sashimi-grade tuna, thinly sliced 2 to 4 limes, juice only 1 small pink grapefruit 1 mango 2 Tbsp. (30 mL) light soy sauce or tamari (wheat-free soy sauce) 3 Tbsp. (45 mL) finely chopped coriander ¼ tsp. (1.2 mL) sesame oil ¼ to ½ tsp. (1.2 to 2.5 mL) finely minced jalapeño pepper Instructions In two separate bowls, toss the scallops and tuna with the lime juice and let sit for 10 minutes. Meanwhile, peel and section the grapefruit, cutting around the membrane. (See Cook's Tip.) Chop into ¼- to ½-inch (.6- to 1.2-cm) pieces. Peel and slice the mango into ¼-inch (.6-cm) slices. Drain the scallops and the tuna, reserving the lime juice. In a bowl, gently toss together and then toss with the soy sauce, coriander, sesame oil, and jalapeño pepper. When the fish is thoroughly coated, fold in the grapefruit and mango. Taste, and add some of the reserved lime juice, if necessary. Using your hands, mound on six plates and serve immediately. COOK'S TIP Photo by Chris Freeland. This recipe is from Linda Haynes, The ACE Bakery Cookbook.  Printer-friendly version Send this recipe to a friend. previous recipe | next recipe  |
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