Skip to content
METRO LogoMETRO Logo
Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

savings just for Moi!Enroll in
the program.

Sign inMetro Devonshire

Your Shopping Store

Enhance your shopping exprience by selecting a store to shop available products and current prices.

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

Get $20 off on your first 4 orders Shop Now.
Moi Rewards is here! Join today and save!
Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order. Alcoholic products are available for pickup between 7am and 11pm.
Grapefruit Scallop Ceviche https://www.metro.ca/userfiles/image/recipes/ceviche-petoncles-pamplemousse-mais-basilic-5484.jpg PT20M PT00M PT40M
Slice scallops very thin.In the centre of 4 soup plates, layer the scallop slices petal-like in a circle. Season.In a bowl, combine grapefruit, corn kernels, basil, olive oil and lime juice. Season.Pour this marinade over the scallops and refrigerate for 15 - 20 minutes before serving.Garnish with a sprig of basil in the centre of the scallop flower.
4
4 2 5 4
10 oz (300 g) scallop, size 10 1 pink grapefruit, cubed 1 ear of corn, kernels only or frozen corn 10 basil leaves, minced 2 Tbsp. (30 mL) extra virgin olive oil 2 limes, juice only Salt and pepper to taste 4 of basil to garnish
Grapefruit Scallop Ceviche

Grapefruit Scallop Ceviche

Rate this recipe
2 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:20
Preparation
0:00
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 10 oz
    (300 g)
    scallop, size 10
  • 1
    pink grapefruit, cubed
  • 1
    ear of corn, kernels only or frozen corn
  • 10
    basil leaves, minced
  • 2 Tbsp.
    (30 mL)
    extra virgin olive oil
  • 2
    limes, juice only

  • Salt and pepper to taste
  • 4
    of basil to garnish
Imprimer ma sélection

Preparation

Slice scallops very thin.

In the centre of 4 soup plates, layer the scallop slices petal-like in a circle. Season.

In a bowl, combine grapefruit, corn kernels, basil, olive oil and lime juice. Season.

Pour this marinade over the scallops and refrigerate for 15 - 20 minutes before serving.

Garnish with a sprig of basil in the centre of the scallop flower.

Source : Chef Ian Perreault

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Lactose-free recipes

Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Reserve your timeslot now!

Sorry, our online services are not available for this postal code. Please try another postal code or visit us in store.

Sorry, we encountered a problem.

Please try again later.