Bay Scallop Ceviche

Your appetizer will feel right at home served in a seashell, at least if you're serving ceviche -- a dish made with marinated raw fish (we added red grapefruit in this version). You'll feel secure knowing that these particular shells are oven- and food-safe. White Irish scallop shells, $14.50 per dozen, Conch King.

  • Yield: Makes 12 hors d'oeuvres
Bay Scallop Ceviche

Source: Martha Stewart Weddings, Summer 2009


  • 1 red grapefruit
  • 1/2 cup fresh lime juice (from 5 limes)
  • 1/4 cup thinly sliced red onion, cut into 1/2-inch lengths
  • 1 tablespoon minced seeded jalapeno
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper
  • 1 pound small bay scallops, cut into 1/2-inch pieces (about 2 cups)
  • 2 tablespoons chopped fresh mint


  1. Cut off top and bottom of grapefruit to make level; cut down along sides to remove peel and pith. Working over a nonreactive bowl to catch juices, cut along membranes to remove segments. Cut segments into 1/2-inch pieces; refrigerate. Measure 1/4 cup juice.

  2. In the bowl, combine the 1/4 cup grapefruit juice, the lime juice, red onion, jalapeno, salt, and pepper. Add scallops, stir, and refrigerate, covered, 3 hours. Before serving, stir in mint and 1 cup reserved grapefruit segments. Using a slotted spoon, transfer to plates.


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