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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
Gallery
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