Serve this bright and refreshing seviche in scallop shells for extra flair.



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • To serve, mound scallops and reserved grapefruit segments in serving dishes. Sprinkle with jalapeno and red onion. Spoon watermelon over the tops.