Bay Scallop Ceviche

In a moment of heightened procrastination I was reorganizing my recipe file and, amidst a horde of cupcake recipes (which I didn't make), I came across a recipe for bay scallop ceviche, which called for "cooking" the scallops in grapefruit and lime juices, and upping the spice ante with a jalapeño pepper and thinly sliced red onion. At precisely that moment, I decided I was in need of some tropical flavors. Though the recipe calls for just 3 hours of acid-induced protein breakdown, I let it sit overnight, and this morning, sometime between oh-so-glam folding of laundry and typing up of study design, I served some up in a martini glass and called it breakfast.


Herewith the recipe, which appears to have come from a back issue of Martha Stewart Weddings (don't ask me why I had that magazine in my possession—must've been all the pretty pictures of cake):

Bay Scallop Ceviche
Makes 12 hors d'oeuvres
[My comments are in brackets.]

Ingredients
1 red grapefruit [I used pink, but whatever]
1/2 cup fresh lime juice (juice of 5 limes)
1/4 cup thinly sliced red onions, cut into 1/2-inch lengths [a mandolin is helpful here]
1 tablespoon minced seeded jalapeño pepper [eh, just use the whole pepper]
3/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
1 pound small bay scallops, cut into 1/2-inch pieces [I only used 1/3 pound, since it's just me]
2 tablespoons chopped fresh mint, as garnish [optional top, or toptional, as I call it]


Method
1. Cut off top and bottom of grapefruit to make level; cut down along sides to remove peel and pith. Working over a nonreactive bowl [i.e., glass or porcelain] to catch juices, cut along membranes to remove segments. Cut segments into 1/2-inch pieces; refrigerate. Measure 1/4 cup juice.


2. In the bowl, combine the 1/4 cup grapefruit juice [or just use whatever is left in the bowl so long as it is at least 1/4 cup] with lime juice, red onion, jalapeño, salt, and pepper. Add scallops, stir, and refrigerate, covered, for 3 hours [again, I did it overnight]. Before serving, stir in mint and the reserved grapefruit segments. Using a slotted spoon, transfer to serving plates.