Shellfish Watermelon Ceviche Recipe

Name: Shellfish Watermelon Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 navel orange; 1/2 cup plus 2 tablespoons fresh orange juice; 1/4 cup fresh lime juice; 1/2 cup diced (1/4 inch) seeded watermelon; 1/2 teaspoon finely grated peeled fresh ginger; 1 1/2 tablespoons finely diced red onion; 2 to 3 teaspoons finely chopped fresh jalapeno chile; 1/2 teaspoon salt; 1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces; 1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces; 1/4 lb cooked lobster meat, cut into 1/2-inch pieces; 1 1/2 tablespoons chopped fresh mint; 4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

Servings: persons

1 navel orange
1/2 cup plus 2 tablespoons fresh orange juice
1/4 cup fresh lime juice
1/2 cup diced (1/4 inch) seeded watermelon
1/2 teaspoon finely grated peeled fresh ginger
1 1/2 tablespoons finely diced red onion
2 to 3 teaspoons finely chopped fresh jalapeno chile
1/2 teaspoon salt
1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces
1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces
1/4 lb cooked lobster meat, cut into 1/2-inch pieces
1 1/2 tablespoons chopped fresh mint
4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

1
Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes.
2
Chop enough segments to measure 1/4 cup.
3
Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeno (to taste), and salt in a large bowl.
4
Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops.
5
Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute.
6
Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking.
7
Return water in saucepan to a boil and poach shrimp in same manner.
8
Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking.
9
Drain scallops and shrimp well and pat dry.
10
Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt.
11
Chill ceviche, covered, at least 1 hour.
12
Trim and separate lettuce leaves.
13
Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

181

kcal

Calories

Carbs

Protein

Carbs Protein

* 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 13 ingredients. The key ingredients include: 1 navel orange, 1/2 cup plus 2 tablespoons fresh orange juice, 1/4 cup fresh lime juice, 1/2 cup diced (1/4 inch) seeded watermelon, and more.

Yes, Shellfish Watermelon Ceviche falls under the Seafood 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.

Shellfish Watermelon Ceviche

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