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Scallop Ceviche


1 pound scallops

¼ cup lime juice

1 blood orange, skin removed and sliced into thin rounds

¼ cup grapefruit supremes

1 bulb baby fennel, sliced very thin

Pinch salt

2 teaspoons avocado oil

Garnish: Cilantro, fennel pollen, thinly sliced jalapeño


  1. Cut scallops into 3 sections horizontally. In a nonreactive bowl, combine scallops, lime juice, and grapefruit juice. Cover and refrigerate for 2 hours.
  2. Plate scallops, blood orange slices, and grapefruit in alternating layers. Toss baby fennel in remaining citrus marinade and season with a pinch of salt. Layer on top of scallops and drizzle avocado oil over top. Garnish with cilantro, fennel pollen, and jalapeño slices.
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