1 navel orange
½ cup fresh orange juice
¼ cup fresh lime juice
1 cup diced seeded watermelon
1 cup melon balls (cantaloupe or honeydew, ripe)
½ teaspoon grated peeled fresh ginger
1 ½ tablespoon finely diced red onion
2 teaspoons finely chopped fresh jalapeno pepper
Pinch of salt
¼ pound scallops cut into ½ inch pieces
½ pound large shrimp in shell (21 to 25 to pound) peeled, deveined
½ cup cooked lobster meat, cut into bite sized pieces
¼ cup chopped fresh mint
4 cups of lettuce or so, Boston, bibb, romaine or your preference
Combine orange and lime juices, watermelon, ginger, onion, jalapeno(to taste) and salt.
In sauce pan boil 3 cups of salted water, add scallops, simmer for about a minute. Transfer with slotted spoon to a bowl of ice and cold water to stop cooking. Return water in pan to boil and poach shrimp the same way, including cold water bath. Frankly, it is a lot easier to buy the shrimp and lobster cooked and cleaned from your fish store. Chill mixture at least an hour, covered.
Cover serving plates with lettuce and place ceviche on top, using slotted spoon.
Serves 6