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Gallery Bay-Scallop Ceviche with Melon Pearls Recipe Summary Servings: 8

Ingredients Ingredient Checklist 1/2 pound tiny bay scallops, muscles removed, or sea scallops, halved 1/4 cup fresh lime juice 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 honeydew melon, seeds removed 1/3 cantaloupe, seeds removed 1/2 jalapeno pepper, or less to taste, sliced into paper-thin rounds 1/4 cup loosely packed cilantro leaves, coarsely chopped

Gallery Bay-Scallop Ceviche with Melon Pearls

Recipe Summary Servings: 8

Bay-Scallop Ceviche with Melon Pearls     

Bay-Scallop Ceviche with Melon Pearls

Bay-Scallop Ceviche with Melon Pearls

Recipe Summary Servings: 8

Recipe Summary

Servings: 8

Servings: 8

8

Ingredients

Ingredients

  • 1/2 pound tiny bay scallops, muscles removed, or sea scallops, halved 1/4 cup fresh lime juice 2 teaspoons olive oil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/4 honeydew melon, seeds removed 1/3 cantaloupe, seeds removed 1/2 jalapeno pepper, or less to taste, sliced into paper-thin rounds 1/4 cup loosely packed cilantro leaves, coarsely chopped

Directions

Toss together scallops, lime juice, olive oil, salt, and pepper. Cover, and refrigerate until scallops are opaque to the center, at least 4 hours or overnight.

Meanwhile, working over a bowl to collect juice and using a 1/4-inch (or smallest possible) melon baller, make 2/3 cup melon balls from each melon. Add melon balls, juices, jalapeno, and cilantro to scallops. Toss well to combine, and serve.

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All Reviews for Bay-Scallop Ceviche with Melon Pearls

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Bay-Scallop Ceviche with Melon Pearls

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest