Tropical Beach Ceviche - Rick Bayless

Name: Tropical Beach Ceviche - Rick Bayless
Ingredients: 8 ounces sea scallops, cut crosswise into thin slices (you can use small bay scallops, too, and simply cut in them half); 1 cup grapefruit juice; 1 large Oaxacan pasilla chile, stemmed OR 1 to 2 canned chipotle chiles en adobo; 4 garlic clove, unpeeled; 2 tablespoons piloncillo, or brown sugar, chopped; Salt; 2 cups diced tropical fruit (I like a mixture of mango, the large Mexican papaya and pineapple (but you can vary it depending on what's available); 1/2 small red onion, thinly sliced; About 1 cup peeled, diced jicama

www.rickbayless.com

INGREDIENTS - 8 ounces sea scallops, cut crosswise into thin slices (you can use small bay scallops, too, and simply cut in them half) - 1 cup grapefruit juice

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Ingredients

8 ounces sea scallops, cut crosswise into thin slices (you can use small bay scallops, too, and simply cut in them half)
1 cup grapefruit juice
1 large Oaxacan pasilla chile, stemmed OR 1 to 2 canned chipotle chiles en adobo
4 garlic clove, unpeeled
2 tablespoons piloncillo, or brown sugar, chopped
Salt
2 cups diced tropical fruit (I like a mixture of mango, the large Mexican papaya and pineapple (but you can vary it depending on what's available)
1/2 small red onion, thinly sliced
About 1 cup peeled, diced jicama