1/2 pound bay scallops Ask a question about this ingredient
1/2 grapefruit, peeled and cut into segments, reserving juice Ask a question about this ingredient
2 tablespoons red onion, finely chopped Ask a question about this ingredient
1/2 yellow pepper, finely minced Ask a question about this ingredient
1/2 red pepper, finely minced Ask a question about this ingredient
1 tablespoon jalepeno, seeded and finely chopped Ask a question about this ingredient
juice of 1-2 limes Ask a question about this ingredient
2 tablespoons ketchup Ask a question about this ingredient
1 avocado, peeled and cubed Ask a question about this ingredient
1 tablespoon cilantro, chopped Ask a question about this ingredient
2 tablespoons scallion, chopped Ask a question about this ingredient
salt and white pepper to taste Ask a question about this ingredient
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.
Ask a question about this stepNote: Sea scallops may be substituted for bay but should be cut into quarters.
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