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.
- ½ lb sea bass or halibut
- ¼ lb sea scallops , side muscles removed
- ¼ lb raw shrimp , 25-30 size
- 2 oranges
- 2 limes
- 2 T olive oil
- 1 t minced jalapeno pepper
- 2 T minced green onions
- pinch of salt
- 1½ C watermelon , cut into ½-inch cubes
- 1 C cantaloupe , cut in ½-inch cubes
- 2 T minced fresh mint
- 2 T 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.