FREE Shipping in US

Watermelon and Scallop Ceviche

May 26, 2017


  • 2 medium-size navel oranges
  • 1 pound bay scallops, patted dry
  • 1 teaspoon lime zest, plus 1/2 cup fresh lime juice (from 8 small limes)
  • 3 cups (about 1 lb.) diced seeded watermelon (about 1/3-in. dice)
  • 1 cup shaved fennel (about 3 oz.)
  • 2 tablespoons minced seeded jalapeño
  • 1 tablespoon raw honey
  • 1 1/4 teaspoons kosher salt
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup packed fresh mint leaves

Good to Know

If you can’t find bay scallops, which are small, buy a pound of sea scallops and cut them into quarters.


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.

2. Drain scallop mixture; discard liquid. Place scallops in a clean bowl. Stir in orange segments, watermelon, fennel, jalapeño, honey, salt, lime zest, and remaining 2 tablespoons lime juice. Drizzle with oil and top with mint. Serve with a slotted spoon.

    Related Posts

    The Way to A Calmer Mind
    The Way to A Calmer Mind
    Everyone wants to have a calmer mind, and part of the reason for that is that your mind could always be somewhat calm...
    Read More
    Cancer, Reason You Must Eat Okra
    Cancer, Reason You Must Eat Okra
    You are likely to be familiar with okra, a popular vegetable served with many local dishes. Along with being tasty, e...
    Read More
    If you’re constantly worn out by the demands of day-to-day life, you’ll want to find a way to boost your energy and b...
    Read More

    .grid--no-gutters>.grid__item { padding: 10px; }