Shellfish Watermelon Ceviche Salad
Ingredients:
- 1
navel orange
- 1/2
cup
fresh orange juice
- 2
tablespoon
fresh orange juice
- 1/4
cup
fresh lime juice
- 1/2
cup
diced (1/4 inch) seeded watermelon
- 1/2
teaspoon
finely grated peeled fresh ginger
- 1 1/2
tablespoon
finely diced red onion
- 2
teaspoon
finely chopped fresh jalapeno chile
- 1/2
teaspoon
sea salt
- 1 1/2
tablespoon
chopped fresh mint
- 1 1/2
tablespoon
chopped fresh cilantro (optional)
- 1/4
lb
sea scallops, tough muscle removed if necessary and scallops cut into 1/2 inch p
- 1/4
lb
any size shrimp, cut into 1/2 inch pieces
- 1/4
lb
cooked lobster meat, cut into
- 2
heads Boston lettuce (1 1/4 lb)
-
Tortilla chips
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Directions:
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Cut peel and white pitch from orange, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeno (to taste), and salt in a large bowl.
Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to a bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
Add scallops, shrimp, lobster, mint and cilantro to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
Trim and separate lettuce leaves. Serve ceviche with lettuce leaves and tortilla chips on the side (use slotted spoon to transfer ceviche to lettuce).
Makes 6 servings
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