Seafood in grapefruit
3 servings
30 minutes
Seafood in grapefruit is a refined dish of Italian cuisine that combines the freshness of seafood with the citrus tang of grapefruit and the softness of avocado. Its origins trace back to Mediterranean traditions where seafood plays a key role. The light and refreshing salad is served in natural 'cups' made from grapefruit, making it not only a gastronomic delight but also an aesthetic table decoration. White pepper adds delicate spiciness, while pine nuts bring a nutty note. The dish is perfect for summer evenings, light festive dinners, or romantic meetings where exquisite taste and original presentation are valued.
1
Thaw the seafood mixture.
- Seafood cocktail mix: 500 g
2
Wash the grapefruits and cut off the tops. Carefully scoop out the flesh with a spoon without damaging it. Remove the membranes from the flesh and cut into large pieces.
- Pink grapefruits: 3 pieces
3
Wash the avocado, cut it in half, remove the pit, scoop out the flesh and slice it into half-rings. Mix the seafood with the avocado and grapefruit flesh, season with salt and pepper, add olive oil, and stir.
- Avocado: 1 piece
- Seafood cocktail mix: 500 g
- Pink grapefruits: 3 pieces
- Salt: to taste
- Ground white pepper: to taste
- Olive oil: 25 ml
4
Stuff the grapefruits with this mixture, cover with the cut tops, and refrigerate for at least 1 hour.
5
Take the salad out of the fridge, sprinkle with pine nuts, and serve.
- Toasted pine nuts: to taste
