Ceviche with Mint and Grapefruit
Ingredients
- 1 Ruby Red grapefruit
- 1/2 red onion, thinly sliced (1/2 cup)
- 1/2 serrano chile, thinly sliced
- 1 cup fresh mint, thinly sliced
- 1/4 cup fresh lime juice (from 2 to 3 limes)
- 1 teaspoon coarse salt
- 1/2 pound sea scallops, tough muscles removed, cut into 1/4-inch-thick rounds, or 1/2 pound sushi-grade yellowtail (hamachi), cut into 1/4-inch-thick slices
- Micro mint, for garnish
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