Tropical Beach Ceviche

Directions

1. 1
   Marinate the scallops in the grapefruit juice for 45 minutes.
2. 2
   Drain, reserving 2/3 cup of the liquid.
3. 3
   Throw the whole garlic cloves, unpeeled, on a dry skillet over medium heat.
4. 4
   Toss occasionally to prevent burning.
5. 5
   Toast garlic cloves for about 5 minutes, until the papery skin is charred in spots and starts cracking.
6. 6
   Let cool, then peel and set aside.
7. 7
   Blend the reserved grapefruit juice, chipotle pepper, roasted garlic, and brown sugar.
8. 8
   Mix with the scallops, red onions, fruit, and jicama.
9. 9
   Serve immediately.
10. 10
    (Recipe adapted from Rick Bayless.)