Scallop Ceviche with Blood Orange Sauce

Recipe

A Colorful and Festive Scallop Ceviche with Blood Orange Sauce

Red foods and drinks, in general, are purported to arouse passion, and the brightness of the blood orange makes for a festive ceviche indeed. Sprinkling the diced ingredients—jalapeño and pomegranate—adds a nice crunch and liveliness in the flavor mix plus the celebratory look. The goddess Aphrodite is credited with planting the first pomegranate tree which has since been associated with fertility. If serving for a crowd, place ceviche in clear plastic glasses, with diced ingredients as topping.

MAKES ENOUGH FOR 4

PREPARE THE SCALLOPS

1/2 LB bay scallops
1/4 CUP lime juice, freshly squeezed (about 2 limes)
1/4 CUP pink grapefruit juice, freshly squeezed (about 1/2 grapefruit)

Cut scallops horizontally into 3 pieces. Toss ingredients together in a nonreactive bowl. Cover and refrigerate for at least 2 hours.

MAKE THE BLOOD ORANGE SAUCE

1/2 CUP blood orange juice (about 1-2 oranges)
juice from 1/2 lime
juice from 1/2 lemon
1 TB EV olive oil
1/2 tsp soy sauce
squirt of sriracha
s +p

Mix the ingredients together in a small bowl or pitcher. Cover and refrigerate till ready to use.

PUT IT ALL TOGETHER

1 pink grapefruit, cut into supremes
2 TB cucumber, diced
1/2 jalapeño, diced
garnish:
1 TB fresh mint, cut into thin strips
pomegranate arils
1 watermelon radish, thinly sliced (optional)

Remove scallops from refrigerator, drain excess liquid. Set up your plating dishes. Arrange scallops, alternating citrus in between. Spoon the blood orange sauce over a little at a time, do not drown. Sprinkle cucumber and jalapeño. Garnish with mint, pomegranate, and radish.

Get in the mood with more recipes for romance in 12 Aphrodisiacs