Bay Scallop Ceviche with Grapefruit and Avocado

Ingredients

• 1/2
  
  pound bay scallops
  
• 1/2
  
  grapefruit, peeled and cut into segments, reserving juice
  
• 2
  
  tablespoons red onion, finely chopped
  
• 1/2
  
  yellow pepper, finely minced
  
• 1/2
  
  red pepper, finely minced
  
• 1
  
  tablespoon jalepeno, seeded and finely chopped
  
• 
  
  juice of 1-2 limes
  
• 2
  
  tablespoons ketchup
  
• 1
  
  avocado, peeled and cubed
  
• 1
  
  tablespoon cilantro, chopped
  
• 2
  
  tablespoons scallion, chopped
  
• 
  
  salt and white pepper to taste
  

Directions

1. In a non reactive bowl, place the scallops, grapefruit, onion, peppers, jalepeno, lime juice, ketchup and reserved grapefruit juice. Stir gently to combine. Season with salt and pepper. Cover and place in refrigerator for at least 30 minutes (or may be kept overnight). When ready to serve, add avocado and scallion. Serve with tortilla chips.
2. Note: Sea scallops may be substituted for bay but should be cut into quarters.