1 navel orange
3/4 cup orange juice
1/4 cup fresh lime juice
2 cups diced seeded watermelon
1 diced red onion
2 to 3 finely chopped fresh jalapeños (to taste)
1 teaspoon salt
1 teaspoon sugar
1/2 lb small to medium sized scallops
1/2 lb medium shrimp
1/2 lb cooked lobster meat, cut into ¼ inch pieces
Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Stir together chopped orange, orange juice, lime juice, watermelon, onion, jalapeño, and salt in a large bowl.
Rinse seafood and pat dry. Add scallops, shrimp, lobster to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 2 hours, or until seafood has turned pink. The lime juice should "cook" the seafood. If necessary, add more lime juice to speed this process up.
Serve with chips or on lettuce leaves. Yum!