Ceviche with Hazelnuts and Grapefruit

Ingredients (serves four people)

2 pc Grapefruit, juiced
½ cup Hazelnuts, chopped
1 pc Lemon, juiced and zested
1 teaspoon Sea Salt
1 Tablespoon Black Pepper
1 pc Chili, finely sliced
1 teaspoon Thyme
¼ cup Olive Oil
1 pound Scallops
2 pc Scallions, sliced
1 pc Shallot, minced
1 Tablespoon Cilantro, chopped
2 pc Avocado, cubed
8 cups Salad Greens
12 pc Cherry Tomatoes

Directions

1. In a large bowl, combine the grapefruit juice, lemon juice, salt, pepper, chili, thyme and olive oil. Mix well. Cut the scallops in half then place in the marinate. Allow to sit for 30 minutes.

2. In another bowl, combine the scallions, shallots, cilantro, chopped hazelnuts, avocado, salad greens and cherry tomatoes. Mix well then place on a plate. Top with the scallops and marinate, then serve chilled.

Learn more about hazelnuts