Ceviche with Melon

This South American staple is delicious with fresh corn on the cob or boiled new potatoes.

Recipe Information

Total Time: 2 hours; 30 minutes active

Servings: 4

Ingredients

  • 1/2 pound sea bass or halibut

  • 1/4 pound sea scallops, side muscles removed

  • 1/4 pound raw shrimp, 25-30 size, peeled and deveined

  • 2 oranges

  • 2 limes

  • 2 tablespoons olive oil

  • 1 teaspoon minced jalapeño pepper

  • 2 tablespoons minced green onions

  • 1 tablespoon, plus 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

  1. In a medium pot, bring 2 cups of water and 1 tablespoon of salt to a boil. Add the shrimp and turn off the heat. Allow the shrimp to remain in the hot water until just cooked, about 3 minutes. Drain in a strainer and set aside.

  2. Dice the fish and cleaned scallops into small cubes (about 1/4- to 3/8-inch squares) or 1/4-inch thin slices. When cool enough to handle, cut the shrimp in half lengthwise or dice. Set aside.

  3. 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.

  4. 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 fish and scallops (see note). When the fish and scallops are 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.

Serving Suggestion

This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small bowls or martini glasses, garnished with lime wedges.

Tips & Notes

While the acid from the citrus “cooks” the seafood, ceviche — and any uncooked seafood — should be avoided by anyone who is pregnant.

Nutritional Information

169 calories, 6 g. fat, 51 mg. cholesterol, 259 mg. sodium, 16 g. carbohydrate, 1 g. fiber, 15 g. protein

Recipe courtesy of grocery.coop.

RecipeCristina Carlosappetizer, breakfast and brunch, fish, fish and seafood, low sodium, lunch, scallops, shrimp, south american