- 1/2 pound sea bass or halibut
- 1/4 pound sea scallops, side muscles removed
- 1/4 pound raw shrimp, 25-30 size
- 2 oranges
- 2 limes
- 2 tablespoons olive oil
- 1 teaspoon minced jalapeño pepper
- 2 tablespoons minced green onions
- Pinch of salt
- 1 1/2 cups watermelon, cut in 1/2-inch cubes
- 1 cup cantaloupe, cut in 1/2-inch cubes
- 2 tablespoons minced fresh mint
- 2 tablespoons minced fresh cilantro
- Dice the fish and cleaned scallops into small cubes (about 1/4 to 3⁄8 inch square) or 1/4-inch thin slices. Peel and devein the shrimp, then cut in half lengthwise or dice. Set aside.
- Zest the room-temperature oranges and limes separately. Set aside zest, then juice the limes and top off with fresh orange juice to make 1 to 1 1/4 cups of juice.
- In a large bowl, combine the seafood with 1 tablespoon each of the orange and lime zests, the juice, olive oil, jalapeño, green onions and salt. Gently stir, then cover and refrigerate for up to 2 hours. The acid in the juice will “cook” the seafood. When the seafood is no longer translucent, add the watermelon, cantaloupe, mint and cilantro and stir gently. Use a slotted spoon to divide the ceviche among four small serving bowls.
This South American staple is typically eaten as an appetizer, light lunch or brunch. It’s delicious with fresh corn on the cob or boiled new potatoes. Serve in small individual bowls or martini glasses, garnished with lime wedges.
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