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Ceviche of Scallops



1 pound scallops

¼ cup lime juice, freshly squeezed

1 blood orange, skin removed, sliced into thin rounds

¼ cup grapefruit supremes

1 bulb baby fennel, very thinly sliced

Pinch of salt

2 teaspoons blood orange avocado oil

Micro cilantro to garnish

¼ teaspoon fennel pollen


  1. Cut scallops into 3 pieces horizontally. In a nonreactive bowl combine scallops, lime juice, and grapefruit juice. Cover and refrigerate for 2 hours.
  2. To plate, layer scallops, blood orange slices, and grapefruit. Toss the baby fennel in the remaining citrus marinade with a pinch of salt. Layer on top of scallops. Garnish with blood orange avocado oil, micro cilantro, and fennel pollen.
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