Scallop Ceviche with Melon, Chili, and Mint

Recipe courtesy Tyler Florence

Show: Food 911Episode: Surprise! We're Married!

Rated: 5 stars out of 5Rate itRead users' reviews (7)

RECIPE
COMMENTS & REVIEWS(7)

Prep Time:
20 min
Level:
Easy
Yield:
12 appetizer portions

Times:

Prep: 20 min
Inactive Prep: 2 hr 30 min
Cook: --
Total:: 2 hr 50 min

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Ingredients

2 pounds fresh bay or sea scallops, preferably with shells
Sea salt and freshly ground black pepper
Juice of 3 oranges
Juice of 3 lemons
Juice of 3 limes
Zest of 1 orange, finely grated
Zest of 1 lemon, finely grated
Zest of 1 lime, finely grated
2 teaspoons sugar
1/4 cup extra-virgin olive oil
1 small ripe cantaloupe, halved, seeded, peeled, and cut into small cubes
1/2 bunch fresh mint, hand-torn, plus more for garnish
Kosher salt and freshly ground black pepper
1 fresh red chili, cut in paper-thin circles

Directions

Start by assessing the scallops at the fish store. I usually inspect every one just to make sure that they're all in perfect shape, i.e. not torn, and fresh with a sweet ocean smell. The next step is to remove the side mussel that connects the scallop to its shell; it's not hard to miss; just pull it off with your fingers. Keep the shells to serve the ceviche in. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.

Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.

In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.

To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

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Comments & Reviews

recipe Scallop Ceviche with Melon, Chili, and Mint
SCOTT Pleasanton, CA 10-04-2009
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Papaya replaces melon over the top!
Rated: 5 stars out of 5

Great recipe. did with large sea scallops and placed on bed of chopped papaya instead of melon mad for efe catching small... plate before entre in dinner party that everyone raved about. mint and jalopeno give it unique taste.Read more
recipe Scallop Ceviche with Melon, Chili, and Mint
Penny San Mateo, CA 08-17-2009
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yummy
Rated: 4 stars out of 5

it was delicious but too much liquid
recipe Scallop Ceviche with Melon, Chili, and Mint
ERIN San Jose, CA 07-28-2007
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So refreshing for summer!
Rated: 5 stars out of 5

This dish is so refreshing! Loved it! Perfect summery dish. I used it as a side dish tonight, but loved it so much I saved... the citrus marinade and am buying more scallops tomorrow to make it a main dish supper. Even my picky 7-year-old daughter liked this. Try it!Read more
recipe Scallop Ceviche with Melon, Chili, and Mint
mary ann pleasant hill, CA 05-29-2007
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Mistake turned incredible
Rated: 5 stars out of 5

When shopping for recipe I purchased a mango instead of melon - my bad. So I went ahead w/mango instead of melon. Omited... the mint (I remembered to purchase that!) finely minced the red pepper and added a little finely chopped red onion. I also added some large cooked bay shrimp the last hour of marinade. Served the ceviche in a large martini glass, topped with the mango "relish". It was beautiful, and the taste incredible.Read more
recipe Scallop Ceviche with Melon, Chili, and Mint
Anonymous 11-16-2006
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This rocks!
Rated: 5 stars out of 5

I served this at a summer party and it was a huge hit. I would definitely make it again. It's also surprisingly easy: no... cooking required!Read more
recipe Scallop Ceviche with Melon, Chili, and Mint
Angelith Mansfield, OH 09-18-2006
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tyler
Rated: 5 stars out of 5

He is a wonderful cook