Ceviche with mint and grapefruit

Description

The dish is prepared without unnecessary complications. Peel the grapefruit and remove the core. Collect the juice in a bowl. Add onion, chili, mint, lime juice, salt, and scallops. Gently mix. Cover with a lid and refrigerate for 2 hours, but no longer, otherwise the fish will become tough. Drain the liquid. Divide into 4 portions. Garnish with mint and serve immediately. The finished dish can be served.

Instructions