Tropical beach ceviche with scallops

Cut the scallops in half, then each half into half moons.

Cover with fresh grapefruit juice so they just float and refrigerate about 45 minutes, until there is still a little translucency in the middle.

Pour about two thirds of a cup of the marinating juice into a blender jar with a couple of canned chipotles and their liquid.

Add roasted garlic (roasted in a dry skillet in its husk), a couple of tablespoons of brown sugar and about a teaspoon of salt; blend to an absolutely smooth dressing.

Lift the scallops out with a slotted spoon into the dressing.

Dice papaya and mango (cut along the pit and peeled) small and add, with about half a chopped white onion; stir and taste.