Pomelo and Ginger-Scallop Ceviche

Ceviche originates from Latin American and has many variations. This is a modern adaptation with Asian influence.
Ingredients:
1/4 cup(s) ginger - peeled, grated and juice extracted (Learn How)
1 shallot - peeled and minced (Learn How)
1/4 cup(s) pomelo juice - (half of the segments reserved) (Learn How)
6 ounce scallops - (u-10) sliced 1/8-inch thick
1 pinch salt (sea salt)
1 pinch red chile flakes - finely ground
2 tablespoon(s) extra virgin olive oil
1/4 cup(s) cilantro - leaves pulled

Steps:

-Grate the ginger or pulse it in a processor. Place the ginger inside of cheesecloth and squeeze out the juice into a baking dish.

-The baking dish needs to be glass or ceramic so it does not react with the acid.

-Add the minced shallots, pomelo juice and segments to the dish.

-Lay the scallop slices down in a single layer in the juice. Sprinkle the scallops evenly with the sea salt and chile flakes.

-Drizzle with the olive oil. Place a sheet of plastic wrap on top of the scallops, pressing down to submerge them.

-Refrigerate and let the scallops cook in the marinade for at least 30 minutes but no longer than an hour.

-Plate and garnish with the cilantro.

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