1. In a large, shallow container, gently mix the scallop slices, grapefruit segments and the grapefruit and coconut white balsamic vinegars.
Note: All scallop slices must be in contact with the balsamic vinegar mixture.
2. Refrigerate for at least 5 minutes and no more than 60 minutes.
3. In serving spoons or small glasses, place 1 piece each of sliced scallop and grapefruit supreme.
4. Sprinkle with fleur de sel and chopped fresh herbs, if desired.
Note: before purchasing, ask the fishmonger if scallops are suitable for preparing ceviche to ensure the freshness and safety of the food.
Enjoy your food!
(Featured photo by wu yi on Unsplash)
Preparation time
10-15 minutes
Cooking time
0 minutes
Servings
24 bites
Products used
Preparation
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