Morrocan Inspired Bay Scallop Ceviche with Grapes Mint and Jalapeno

Yield: 4 servings
Preparation is easy
Preparation time is 2 hours

Ingredients

• 2 cups fresh bay scallops (400 grams)
• 2 tablespoons of Morrocan Argan oil or Olive oil (30 millilitres)
• 1/3 cup fresh lime juice (70 millilitres)
• ½ tablespoon grated orange rind (7 millilitres)
• 4 tablespoons fresh grapefruit juice (60 millilitres)
• 1 small shallot, finely minced
• ½ cup fresh seedless green grapes (125 millilitres)
• 1 tablespoon ginger, finely minced (15 millilitres)
• 1 tablespoon jalapeno, finely minced (15 millilitres)
• 2 tablespoons fresh mint (chiffonade )
• ½ teaspoon coarse salt
• Few drops of Tabasco
• Pinch cracked black pepper

Directions

1. Put the scallops in a medium-sized stainless steel bowl and set them aside. In another stainless steel bowl combine the lime juice, orange juice, orange rind, ginger, jalapeno, shallot, Tabasco, salt and pomegranate seeds. Whisk until combined and pour this marinade on top of the scallops. Toss the scallops well and put them in the fridge for 1 ½ to 2 hours, tossing them every ½ hour.
2. Divide the scallops among 4 serving bowls sprinkle mint, cracked pepper and drizzle Argan oil over them. Serve cold.