Scallop Ceviche with Grapefruit and Avocado


Alexandra Lopez, “The Food Diva” (May 3, 2008).

This recipe was demonstrated at CUESA’s Market to Table programs on May 3, 2008.

Serves 6

2 pounds bay scallops
2 grapefruits, peeled and cut into segments (reserve juice)
1 lime, juiced
2 spring red onions, thinly sliced
1 medium jicama, peeled and cut into small dice
1 avocado, diced
¼ cup cilantro leaves, chopped
1 serrano chile, stem and seeds removed, minced
Pinch of Mexican oregano
2 tablespoons extra virgin olive oil
1 teaspoon white balsamic vinegar
Salt and pepper to taste
Tortilla chips


  1. In a medium non-reactive bowl set over ice, combine scallops with juice from grapefruit and lime.  Set aside and let “cook” for about 5 minutes.  Once scallops are “cooked,” remove from juice and transfer to another bowl.  Do not allow scallops to sit in the acid too long, or they will be become tough.

  2. In another bowl, combine grapefruit segments, red onion, jicama, avocado, cilantro, chile and oregano.  Fold in the scallops and dress with olive oil, vinegar and salt and pepper, to taste.  Serve chilled with tortilla chips on the side.



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