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Recipe

Watermelon, Grapefruit, and Scallop Ceviche

Scott Phillips

Servings: 4

Ceviche is a popular Latin-American dish that uses a citrus marinade to “cook” raw seafood. This version is sweet and tart, with just a touch of spicy heat. Serve it as a refreshing first course.

Ingredients

  • 2 red grapefruits
  • 2 cups watermelon, cut into 1/2 -inch pieces, seeded if necessary
  • 1 lb. all-natural (“dry”) sea scallops, side muscles removed, cut into eighths
  • 2/3 cup fresh lemon juice
  • 3 Tbs. minced red onion
  • 1 tsp. finely chopped habanero (wear gloves)
  • 2 heaping Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper

Nutritional Information

      Calories (kcal) : 130
      Fat Calories (kcal): 5
      Fat (g): 1
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 25
      Sodium (mg): 730
      Carbohydrates (g): 16
      Fiber (g): 1
      Protein (g): 15

Preparation

  • Cut off both ends of one of the grapefruits. Stand it on one end and cut off the peel and the white pith to expose the flesh. Slice the membrane, letting them fall into a small bowl. Squeeze the juice from the membrane into a 1-cup liquid measuring cup; discard the membrane. Cut the grapefruit segments crosswise into 4 pieces. Drain the pieces and add the juice to the measuring cup. Juice the remaining grapefruit and add enough of it to the reserved grapefruit juice to yield 2/3 cup. Refrigerate the grapefruit segments and watermelon pieces separately.

    In a medium nonreactive bowl, combine the scallops, grapefruit juice, lemon juice, red onion, and habanero. Cover and chill until the scallops are opaque, about 30 minutes.

    Drain the scallop mixture in a fine sieve and transfer to a large bowl. Gently stir in the watermelon, grapefruit, and parsley. Season to taste with salt and pepper. Serve cold on small plates or in bowls.

Reviews

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Reviews

  • lyricman | 10/05/2011

    not certain if I did something wrong, but I have made ceviche before and this was really bland and tasteless. bummed out because i used it at a dinner party.

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