Watermelon and Scallop Ceviche
Try this Watermelon and Scallop Ceviche recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
red meat free
contains fish
contains honey
dairy free
pescatarian
- 1 tablespoon raw honey
- 1 tablespoon extra-virgin olive oil
- 1 1/4 teaspoons kosher salt
- 2 medium-size navel oranges
- 1 pound bay scallops patted dry
- 1 teaspoon lime zest plus 1/2 cup fresh lime juice (from 8 sm
- 3 cups (about 1 lb.) diced seeded watermelon (about 1/3-i
- 1 cup shaved fennel (about 3 oz.)
- 2 tablespoons minced seeded jalapeã±o
- 1/4 cup packed fresh mint leaves
- Carbohydrate 2.9335032217954 g
- Cholesterol 40.0673260166667 mg
- Fat 3.32033769630668 g
- Fiber 0.0368887382374756 g
- Protein 17.6082484256562 g
- Saturated Fat 0.421820042900237 g
- Serving Size 1 1 Serving (84g)
- Sodium 452.523351927644 mg
- Sugar 2.89661448355793 g
- Trans Fat 0.596180051122311 g
- Calories 116 calories
Step 1 Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes. Step 2 Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.
