Sea Scallop Seviche with Watermelon and Grapefruit

  • Yield: Makes about 20 hors d'oeuvres

Source: Martha Stewart Weddings, Winter 2003


  • 2 grapefruits, peel and pith removed
  • 1/2 pound fresh sea scallops, tough muscles removed
  • 1/2 cup freshly squeezed lime juice
  • 1 teaspoon coarse salt
  • 2 jalapeno peppers, minced
  • 1/2 small red onion, finely chopped
  • 1 cup diced watermelon


  1. Working over a bowl to catch juices, use a paring knife to slice between sections and membranes of grapefruits to separate segments; place segments in bowl. Squeeze juice from membranes into bowl. Strain; reserve juice in a bowl at room temperature. Place segments in another bowl; cover with plastic, and refrigerate.

  2. Slice each scallop into three rounds; place in a large nonreactive bowl. Add reserved grapefruit juice, lime juice, and salt; toss well. Cover; refrigerate 30 minutes. Drain, discarding liquid. Refrigerate scallops until ready to use.


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