Scallop-and-Cantaloupe Ceviche
August 2010
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4 servings
Ingredients
- 1 pound sea scallops
- 2 finely chopped scallions
- 1/2 seeded and finely chopped jalapeno chile
- 1/2 cup each fresh lemon juice and lime juice
- 4 strips lime peel
- 1 cup finely cubed cantaloupe
- 2 tablespoons chopped fresh mint
- Salt and pepper
Directions
- Slice 1 pound sea scallops horizontally into 1/4-inch-thick coins. In a medium bowl, combine the scallops, 2 finely chopped scallions and 1/2 seeded and finely chopped jalapeno chile. Stir in 1/2 cup each fresh lemon juice and lime juice and 4 strips lime peel; toss the mixture to coat. Cover tightly and refrigerate, stirring once halfway through, until the scallops are opaque, 1 1/2 to 2 hours. Discard the lime peel, stir in 1 cup finely cubed cantaloupe and 2 tablespoons chopped fresh mint and season with salt and pepper; serve immediately.