Scallop and Cara Cara Orange Ceviche

A refreshingly tasty dish with a little bit of spice, this recipe makes for a great cold appetizer for a warm day. 

• Ready In: 20 mins
• Serves: 8

Ingredients

• 12  large sea scallops, in their shells cleaned and shucked, shells reserved
• 2  medium  cara cara oranges, chilled
• 1⁄2 small shallot, cut into very thin slices
• 1  serrano pepper, halved lengthwise and cut into very thin slices
• 1⁄4 cup fresh lime juice, chilled
• 1⁄2 teaspoon kosher salt
•  torn mint leaf, flakey sea salt and extra virgin olive oil (for serving)

Directions

1. Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
2. Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
3. slice scallops crosswise into 1/4” pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.