Cook the Book: Seafood Seviche with Citrus

Course Main Dishes

Ingredients in this Recipe

1 medium grapefruit
1 small red onion (4 ounces), halved lengthwise and very thinly sliced
1 teaspoon kosher or sea salt
1/2 habanero chile, seeded and minced (1/2 teaspoon)
1/2 teaspoon freshly ground black pepper 4 Boston lettuce leaves
12 ounces skinless fish fillets, blood line trimmed, or 12 ounces medium (20 to 30 per pound) dry sea scallops, sliced 1/3 inch thick
2 medium navel oranges
4 lime wedges
8 to 10 sprigs fresh cilantro, leaves removed and coarsely chopped (1/4 cup), plus 4 big sprigs for garnish
Juice of 2 limes

See Full Recipe at Serious Eats