Ceviche with Melon
INGREDIENTS
1/2 pound sea bass or halibut
1/4 pound sea scallops, side muscles removed
1/4 pound raw shrimp, 25-30 size
2 oranges
2 limes
2 tablespoons olive oil
1 teaspoon minced jalapeño pepper
2 tablespoons minced green onions
Pinch of salt
1 1/2 cups watermelon, cut in 1/2-inch cubes
1 cup cantaloupe, cut in 1/2-inch cubes
2 tablespoons minced fresh mint
2 tablespoons minced fresh cilantro
PREPARATION
Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-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 1/4 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.
Recipe and photo courtesy of http://strongertogether.coop/
