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.

Delicious and refreshing ceviche with watermelon and grapefruit.
Photo by Tamara O.
Delicious and refreshing ceviche with watermelon and grapefruit.
Delicious and refreshing ceviche with watermelon and grapefruit.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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