Watermelon and Scallop Ceviche
This recipe is a wonderful and surprisingly refreshing summer side or appetizer. The mint and watermelon are incredibly flavorful, however they enhance the flavor of the delicate scallop rather than overpower. Serve very cold, and enjoy!
- 2 medium naval oranges
- 1 pound fresh bay scallops, patted dry. If bay scallops are unavailable, substitute with fresh sea scallops & cut into quarters
- 1 teaspoon lime zest
- ½ cup fresh squeezed lime juice (about 8 limes)
- 3 cups (about 1 pound) diced watermelon (½-inch dice) seeds removed
- 1 cup shaved fennel
- 2 tablespoons minced jalepeño, seeded
- 1 tablespoon raw honey
- 1 ¼ teaspoon kosher salt
- 1 tablespoon good extra virgin olive oil (EVOO)
- ¼ cup packed fresh mint leaves
- Segment organes. Trim off ends, set oranges cut side down on cutting board. Following the curve of the fruit, cut off peel and whit pith. Working over medium bowl, slice orange segments from membranes; cover and chill in fridge.
- Squeeze remaining juice from membranes into a separate medium bowl (should equal about ¾ cup); discard membranes.
- Add scallops and 6 tablespoons of lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes.
- Drain scallop mixture and discard liquid.
- Mix honey, EVOO. remaining lime juice, salt, and lime zest in small bowl.
- Place scallops in clean bowl, stir in orange segments, watermelon, fennel, jalapeño. Stir and top with dressing. top with mint.
- Serve cold with slotted spoon and enjoy!