To the bowl, add the pink grapefruit juice, lemon juice, lime juice, onions
, maple syrup
, salt and red chile
. 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.