Tropical Beach Ceviche | Cruise Scoop

Ingredients

• 8 ounces sea scallops, thinly sliced
• 8 ounces fresh shrimp, shelled, deveined and halved lengthwise
• 8 ounces sushi grade halibut or similar white fish
• 1 cup freshly squeezed grapefruit juice
• 1 cup freshly squeezed lime juice
• 1 fresh serrano chili, stemmed, seeded and finely sliced into thin rings
• 1 cup English cucumber, seeded and cut into 2-inch-long matchsticks
• 1 cup jicama, peeled and cut into 2-inch-long matchsticks
• ¼ cup finely diced red onion
• 1 mango, peeled and brunoise (¼-inch diced)
• 1 to 2 tablespoons fresh pomegranate seeds
• 18 cilantro leaves
• Lime wedges, for garnish
• Citrus-infused salt, for garnish