Watermelon and Scallop Ceviche

Health Staff
Updated
This recipe for Watermelon and Scallop Ceviche will be your favorite new summer dish.

Yields: 6

Active time: 20 minutes

Total time: 50 minutes

Ingredients

  • 2 medium-size navel oranges

  • 1 bay scallops, patted dry

  • 1 lime zest, plus 1/2 cup fresh lime juice (from 8 small limes)

  • 3 (about 1 lb.) diced seeded watermelon (about 1/3-in. dice)

  • 1 shaved fennel (about 3 oz.)

  • 2 minced seeded jalapeño

  • 1 raw honey

  • 1 1/4 kosher salt

  • 1 extra-virgin olive oil

  • 1/4 packed fresh mint leaves

Nutrition

calories 152

fat 3g

saturated fat 0g

cholesterol 18mg

fiber 2g

protein 11g

Carbohydrates 23g

sodium 532mg

iron 1mg

calcium 49mg

Directions

  1. Trim off ends of oranges; set oranges, cut side down, on a cutting board. Following the curve of the fruit, cut off peel and white pith. Working over a medium bowl, slice orange segments from membranes; cover and refrigerate. Squeeze juice from membranes into a separate medium bowl to equal 3/4 cup; discard membranes. Add scallops and 6 tablespoons of the lime juice to bowl with orange juice. Cover and refrigerate until scallops are opaque, about 45 minutes.