To the bowl, add the pink grapefruit juice, lemon juice
, lime juice, onions
, maple syrup
, salt and red chile. Whisk
. Add the scallops
and striped bass
, and mix. Cover the bowl and refrigerate until the seafood
is opaque and cooked from the acid
in the fruit, about 20 minutes.
Serve the ceviche
in a martini glass, add a few sweet potato
chips or plantain chips and sprinkle with fresh cilantro.
Cook's Note: For a festive twist, rim the martini
glass with lemon or lime
juice and coat the rim of the glass in the minced cilantro