Recipe:
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
Directions:
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!
Oh my gosh, my mouth is watering over this one! Could I subsitute the fresh navel orange for canned Mandarin oranges? Also, here is a recipe you might like called 'Watermelon Kiss':
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1/2 tsp. pink decorating sugar
1-1/2 ounce watermelon juice
1 ounce NUVO vodka
3 ounces Brut Rose sparkling wine
Dash of orange bitters.
On a small flat dish, combine the crushed peppercorns and pink sugar. Moisten the rim of a champagne glass with a lemon wedge and press into sugar mixture, coating entire rim. In a cocktail shaker, add ice, watermelon juice and vodka. Shake till chilled and carefully pour into champagne glass. Top with sparkling wine and bitters. (serves 1)