Ceviche with Melon

Summary

Yield
Servings
SourceStrongerTogether.coop
Prep time2 hours
Cooking time
Total time2 hours

Description

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.

Ingredients

1/2 pound
halibut (or sea bass)
1/4 pound
sea scallops (side muscles removed)
1/4 pound
shrimp (raw, 25-30 size)
2  
oranges
2  
limes
2 tablespoons
olive oil
1 teaspoon
jalapeno peppers (minced)
2 tablespoons
green onions (minced)
1 pinch
salt
1 1/2 cup
watermelon (cut in 1/2 inch cubes)
1 cup
cantaloupe (cut in 1/2 inch cubes)
2 tablespoons
mint, fresh (minced)
2 tablespoons
cilantro, fresh (minced)

Instructions

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.

Notes

Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.