Shellfish Watermelon Ceviche Recipes

SHELLFISH WATERMELON CEVICHE

Shellfish Watermelon Ceviche image

Categories Salad Fruit Shellfish Appetizer Watermelon Summer Boil Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

Ingredients

1 navel orange
1/2 cup plus 2 tablespoons 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 tablespoons finely diced red onion
2 to 3 teaspoons finely chopped fresh jalapeño chile
1/2 teaspoon salt
1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces
1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces
1/4 lb cooked lobster meat, cut into 1/2-inch pieces
1 1/2 tablespoons chopped fresh mint
4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

Steps:

Cut peel and white pith from orange with a sharp paring knife, 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, jalapeño (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 bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
Add scallops, shrimp, lobster, and mint 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 on the side (use a slotted spoon to transfer ceviche to lettuce).

WATERMELON SCALLOP CEVICHE

Watermelon Scallop Ceviche image

Watermelon adds a fresh and fruity flavor to classic Ceviche. The sweetness of the melon counters perfectly with the fresh scallops and the tangy lime and lemon juices. Please serve with Rice Crackers or Flatbreads....Found at National Watermelon Promotion Board - posted for Culinary Quest. Please note: cook time is refrigeration time .

Provided by Baby Kato

Categories South American

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 cup pureed watermelon (blend watermelon, strain, reserve juice)
1/2 cup fresh lime juice
2 tablespoons parsley, minced
1 tablespoon fresh lemon juice
1 tablespoon premium vodka (optional)
1 tablespoon fresh chives, minced
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon ground black pepper, freshly ground (or to taste)
1 lb sea scallops (fresh, sushi grade)

Steps:

Mix together all of the ingredients except the scallops in a glass serving bowl.
Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

Nutrition Facts : Calories 66.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 18.2, Sodium 492.3, Carbohydrate 6.4, Fiber 0.3, Sugar 2, Protein 9.5

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