Florida stile Watermelon Ceviche
- Ingredients
-
Amount Ingredient 1/4 lb Florida bay scallops 1/4 lb large Florida shrimp, peeled, deveined, and cut into small pieces (around the same size as the scallops) 1 Florida orange (plus six to serve in id desired) 1/2 cup plus 2 tablespoons fresh Florida orange juice 1/4 cup fresh lime juice 2 to 3 teaspoons fresh jalapeño, finely chopped Kosher salt and fresh ground pepper to taste 1/2 cup seeded Florida watermelon, diced 1/2 teaspoon fresh ginger, peeled and grated 1 1/2 tablespoons red onion, small diced 1 1/2 tablespoons fresh mint, chopped 1 large Florida lettuce head (1 1/4 lb) - Preparation
- Cut and peel the outer skin and white pith from orange, then cut out the segments. The orange segment should at this point be ready to eat as they are. Carefully chop the segments into small peaces. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion and jalapeño in a large bowl and set aside.
Bring a half full 1-quart saucepan of lightly salted water to a boil, and then add scallops. Poach the scallops until just cooked through, about 1 minute. Transfer scallops with a slotted spoon to a bowl of ice water to stop them from cooking. Return water in saucepan to a rapid boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice water to stop cooking. Drain scallops and shrimp well and pat dry.
Add scallops, shrimp, and mint to watermelon mixture and toss to combine, then season with salt. Chill covered ceviche, at least 1 hour to allow all the flavors to come together before serving.
Trim and separate lettuce leaves. Serve ceviche in a hallowed out orange or grapefruit with lettuce leaves on the bottom. - Yield
- 6 servings
« Back to Recipes
