Scallop-and-Cantaloupe Ceviche - Rachael Ray Every Day

Scallop-and-Cantaloupe Ceviche

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Scallop-and-Cantaloupe Ceviche
  • 4Servings

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

Preparation

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.