Scallop And Cara Cara Orange Ceviche

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   ["Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.", "Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.", "slice scallops crosswise into 1/4"" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil."]

* Per serving · 4 servings · Values may vary.

No additional tips available.