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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 6 |
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Directions: Cut peel and white pith from orange with a sharp paring knife, then cut
segments free from membranes. Chop enough segments to measure 1/4 cup. Stir
together chopped orange, orange juice, lime juice, watermelon, ginger,
onion, jalapeo (to taste), and salt in a large bowl.
Bring a 1-quart saucepan three-fourths full of salted water to a boil, then
add scallops. Reduce heat to a bare simmer and poach scallops until just
cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of
ice and cold water to stop cooking. Return water in saucepan to a boil and
poach shrimp in same manner. Drain shrimp in a colander and transfer to
bowl of ice and cold water to stop cooking. Drain scallops and shrimp well
and pat dry.
Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to
combine, then season with salt. Chill ceviche, covered, at least 1 hour.
Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the
side (use a slotted spoon to transfer ceviche to lettuce).
Cooks' note:
Ceviche can be chilled up to 3 hours.
Contributor: Gourmet July 2003 p 114
| Ingredients:
1 navel orange
1/2 Cup(s) orange juice
1/4 Cup(s) lime juice (fresh)
1/2 Cup(s) watermelon; diced
1/2 Teaspoon(s) ginger; grated
1 1/2 Tablespoon(s) red onion; finely diced
2 jalapeno peppers; finely chopped
869/10000 Ounce(s) salt
1/4 Pound(s) scallops; cut into 1/2 inch pcs
1/4 Pound(s) shrimp (raw, medium-size); cut into 1/2 inch pcs
1/4 Pound(s) cooked lobster meat; cut into 1/2 inch pcs
1 1/2 mint leaves; chopped
4 head bib or boston lettuce |
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