Ceviche with Melon
|Prep time||2 hours|
|Total time||2 hours|
This is a South American staple typically eaten as an appetizer, lunch, or brunch. It's great with a side of corn on the cob or boiled new potatoes.
Dice the fish and cleaned scallops into small cubes (about ¼ to 3⁄8 inch square) or ¼-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside. Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 ¼ cups of juice. In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.
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