Ceviche with Melon


Prep time2 hours
Cooking time
Total time2 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.


1/2 pound
halibut (or sea bass)
1/4 pound
sea scallops (side muscles removed)
1/4 pound
shrimp (raw, 25-30 size)
orange (with zest)
lime (with zest)
2 tablespoons
olive oil
1 teaspoon
pepper, jalapeño (minced)
2 tablespoons
green onion (minced)
1 pinch
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 (minced)


Dice the fish and cleaned scallops into small cubes or ¼-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside. Zest the 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 plates. 


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