Shellfish Watermelon Ceviche

Name: Shellfish Watermelon Ceviche
Prep time: 3 d 3 h
Cook time: 3 d 3 h
Total time: 3 d 3 h
Yield: 6
Cuisine: South American, Latin American
Ingredients: 567 grams heads Bibb or 2 heads Boston lettuce; 2 Tbsps chopped fresh mint; 2 teaspoons finely chopped fresh jalapeño chile; 59 milliliters fresh lime juice; 113 grams cooked lobster meat, cut into 1/2-inch pieces; 1 navel orange; 118 milliliters fresh orange juice; 2 Tbsps finely diced red onion; 1 teaspoons salt; 113 grams sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces; 113 grams shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces; 118 milliliters diced (1/4 inch) seeded watermelon

The recipe Shellfish Watermelon Ceviche could satisfy your South American craving in around 75 hours. This recipe serves 6. Watching your figure? This gluten free, dairy free, and primal recipe has 75 calories, 9g of protein, and 1g of fat per serving. If you have bibb, sea scallops, onion, and a few other ingredients on hand, you can make it. It will be a hit at your Summer event.

Instructions

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.

Ingredients you will need

Orange Juice

Lime Juice

Watermelon

Ginger

Orange

Onion

Salt

Equipment you will use

Knife

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.

Ingredients you will need

Scallops