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 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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