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Watermelon, Grapefruit and Scallop Ceviche


Fresh and fruity, this ceviche recipe highlights sweet watermelon with tart grapefruit with some heat from habanero peppers. Perfect for a hot summer evening meal.

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Rate this recipe 4.7/5 (3 Votes)


  • 2 red grapefruits
  • 2 cups watermelon, cut into 1/2-inch pieces, seeded if necessary
  • 1 pound all-natural ("dry") sea scallops, side muscles removed, cut into eighths
  • 2/3 cup fresh lemon juice
  • 3 tablespoons finely chopped habanero pepper
  • 2 heaping tablespoons chopped fresh flat-leaf parsley
  • Ground black pepper


Servings 4
Preparation time 15mins
Cooking time 45mins


Step 1

Cut the grapefruit into the segments with no skin or membrane. Squeeze the juice from the membrane into a 1-cup liquid measuring cup; discard membrane. Drain the pieces and add the juice to the measuring cup. Juice the second grapefruit and add enough to make 2/3 cup. Refrigerate the grapefruit segments and watermelon seperately.

In a medium nonreactive bowl, combine the scallops, grapefruit juice, lemon juice, red onion and habanero. Cover and chill until the scallops are opaque, about 30 minutes.

Drain the scallop mixture in a fine sieve and transfer to a large bowl. Gently stir in the watermelon, grapefruit and parsley. Season to taste with salt and pepper. Serve cold on small plates or in bowls.


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