Watermelon and Scallop Ceviche

watermelon-and-scallop-cevicheGreg Dupree; Food Styling: Anna Hampton; Prop Styling: Mindi Shaprio


  • 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


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.

  • Active:

    20 minutes

  • Total:

    50 minutes
  • Yield:

Nutritional Information

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Good to Know

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

This Recipe Is

Paige Grandjean

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