Ceviche is a popular Latin American dish that involves marinating chopped raw fish in fresh citrus juice, fresh herbs, and various spices. After a few hours of resting, the acid in the marinade actually "cooks" the fish in a sense. That said, using the freshest seafood you can find is a must for ceviche; in this preparation, the freshest seafood will also be the tastiest. Juicy-sweet summer watermelon and sliced oranges bring an additional level of refreshing brightness to this take on ceviche, featuring shrimp and scallops. The fruit also helps balance the spicy kick delivered by fresh jalapeño.
1 pound medium shrimp, peeled and deveined
1/2 pound bay scallops
1/4 cup fresh orange juice
1/4 cup fresh lime juice
4 cups cubed seeded watermelon
3/4 cup thinly sliced red onion
1 tablespoon honey
3/4 teaspoon salt
2 navel oranges, peeled and sliced
1 jalapeño pepper, seeded and minced
3 tablespoons thinly sliced fresh mint leaves
How to Make It
Bring a stockpot of water to a boil over high heat. Add shrimp; cook 1 minute or until shrimp just turn pink, adding scallops after shrimp have cooked for 30 seconds. Drain; immediately plunge shrimp and scallops into ice water for 3 minutes or until chilled. Drain.
Combine shrimp, scallops, orange juice, and lime juice in a large glass or ceramic bowl. Cover and refrigerate 30 minutes.
Stir in watermelon and next 5 ingredients. Cover and refrigerate 2 to 4 hours. Stir in mint; serve immediately.
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