Scallop and Cara Cara Orange Ceviche

READY IN: 20mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
  • 12
    large sea scallops, in their shells cleaned and shucked, shells reserved
  • 2
    medium cara cara oranges, chilled
  • 12
    small shallot, cut into very thin slices
  • 1
    serrano pepper, halved lengthwise and cut into very thin slices
  • 14
    cup fresh lime juice, chilled
  • 12
    teaspoon kosher salt
  • torn mint leaf, flakey sea salt and extra virgin olive oil (for serving)
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DIRECTIONS

  • Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
  • 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.
  • 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.
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