Funk It Up Ceviche Recipe

Name: Funk It Up Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound baby scallops; 1/4 cup lemon juice; 1/4 cup orange juice; 1/4 cup (2 ounces) julienned prosciutto; 1 tablespoon minced shallots; 1/2 cup small dice cantaloupe; 1 tablespoon chopped fresh mint; 2 tablespoons olive oil; Salt and pepper; 1/2 pound arugula leaves; 1 tablespoon chopped orange zest

Servings: persons

1/2 pound baby scallops
1/4 cup lemon juice
1/4 cup orange juice
1/4 cup (2 ounces) julienned prosciutto
1 tablespoon minced shallots
1/2 cup small dice cantaloupe
1 tablespoon chopped fresh mint
2 tablespoons olive oil
Salt and pepper
1/2 pound arugula leaves
1 tablespoon chopped orange zest

1
Place the scallops in a glass bowl and cover with the lemon and orange juices.
2
Cover and refrigerate for 4 hours, stirring occasionally.
3
Drain the excess juice.
4
Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper.
5
Toss and adjust the seasonings.
6
Place the arugula on two salad plates and top with the finished product.
7
Garnish with chopped orange zest.

kcal

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound baby scallops, 1/4 cup lemon juice, 1/4 cup orange juice, 1/4 cup (2 ounces) julienned prosciutto, and more.

Yes, Funk It Up Ceviche falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Funk It Up Ceviche

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