A Valentine’s Day dish. Winter is the season for blood oranges, and the brightness of their juice makes for a festive scallop ceviche indeed. Add the sprinkling of jalapeño pepper bits and pomegranate for an extra happy touch.
I included this recipe in our Aphrodisiac party menu specifically to create a stir. The color red is purported to arouse passion. So I’ve included not only the blood orange juice, but a sprinkling of pomegranate arils—which also adds a nice crunch. Let’s get the night going! The goddess Aphrodite is credited with planting the first pomegranate tree which has since been associated with fertility.
If serving for a crowd, plate individually in clear plastic glasses, with diced ingredients as a 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
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
1 TB fresh mint, cut into thin strips
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.