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Watermelon Ceviche

Servings:
Serves 4 Servings
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Ingredients

  • 1 cup fresh orange juice
  • 1/4 cup lime juice
  • 1/4 pound shrimp, peeled, rinsed, patted dry, deveined and cut in half lengthwise
  • 1/4 pound scallops, rinsed, patted dry, cut into small cubes
  • 1/2 pound white fish, rinsed, patted dry, cut into 1/2 inch cubes
  • 1 teaspoon grated jalapeno, or more to taste
  • 3 cup watermelon cut into 1/2 inch cubes
  • 2 cup cantaloupe cut into 1/2 inch cubes
  • 1 cup avocado, peeled, pitted and cut into small cubes
  • 1 cup cilantro, roughly chopped, loosely packed
  • 1/2 cup mint, roughly chopped, loosely packed

Preparation

Baking Directions:

Place orange and lime juice in shallow serving bowl.

Rinse fish under cold water, shake and pat dry using towels.

Add fish to juices and refrigerate two hours or overnight, until fish is cooked through and no longer translucent.

Pour fish and juices into large serving bowl.

Add watermelon, cantaloupe, avocado, cilantro and mint and gently toss until well coated.

Serve.