Shellfish Watermelon Ceviche
Shellfish Watermelon Ceviche is a gluten free, dairy free, and primal recipe with 6 servings. One serving contains 75 calories, 9g of protein, and 1g of fat. This recipe covers 17% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. Summer will be even more special with this recipe. Head to the store and pick up onion, ginger, shrimp in shell, and a few other things to make it today. From preparation to the plate, this recipe takes about 75 hours.
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.
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).
·Ceviche can be chilled up to 3 hours.