Watermelon Scallop Ceviche
Recipe courtesy of the National Watermelon Promotion Board.
1 cup watermelon purée
1/2 cup fresh lime juice
1 tablespoon fresh lemon juice
1 tablespoon premium vodka (optional)
1/8 cup minced fresh flat-leaf parsley
1 tablespoon minced fresh chives
1 dash salt and ground black pepper to taste
1 pound sushi grade fresh sea scallops
- Mix together all of the ingredients except the scallops and place in a glass serving bowl.
- Slice the scallops into 1/4-inch thick "coins" and drop into the dressing. Cover and refrigerate 2 hours.
- Serve with rice crackers or crispy flatbread.
Makes 5 appetizer servings.
Recipe and photograph courtesy of the National Watermelon Promotion Board.