Scallop Ceviche

• Sea Scallops 1 lb.
• Cranberry juice 8oz.
• Lime juice 6oz
• Grapefruit juice 6oz.
• Birds eye chilies, sliced thinly 4
• Salt and pepper to taste
• Lemon grass 2 stalks, cut up and smashed.
• Mesculun garnish
• scallop shells

1. 1. Mix together half of the Lime and all of the grapefruit juice, half the chilies and 1 lemon grass stalk. Set aside. Do the same with the cranberry and lime juice and the rest of the ingredients.
2. 2. Remove the scallops from the shells and reserve the shells.
3. 3. Thinly slice the scallops, season them with salt and pepper and place half in each of the juice mixtures. Let "cook" in the juices for at least 1 hour to overnight.
4. 4. Place a little of the mesculun in the reserved shells spreading the "cooked" scallops in the shell (some from each of the liquids). Alternating them (the scallops will have taken on the colors of the juices that they cooked in).
5. 5. Serve and enjoy.

cranberry juice, lime juice, chilies, salt, mesculun, scallop shells

Taken from www.epicurious.com/recipes/member/views/scallop-ceviche-1201468 (may not work)