·Ceviche can be chilled up to 3 hours.
Recipe information
Total Time
1 3/4 hour
Yield
Makes 6 servings
Ingredients
Preparation
Step 1
Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
Step 2
Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
Step 3
Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
Step 4
Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).
