By Chef Cy Yontz, Rio Grill,
Participant: Cooking for
Solutions Conference 2006
(use organic when possible)
1/2 cup Orange (segments, chopped)
1/2 cup Fresh Orange Juice
1/4 cup Fresh Lime Juice
1/2 cup Watermelon (seeded and diced)
1/2 tspn. Fresh Ginger Root (grated)
1-1/2 tbls. Red Onion (diced)
1 Jalapeno Pepper (minced )
1/2 tspn. Salt
1/4 lb. Sea Scallops* (cleaned and cut into quarters)
1/4 lb. Shrimp* (peeled and cleaned)
1/4 lb. Squid* (tubes and tentacles, cut tubes into 1/2-in.
1-1/2 tbls. Mint (chopped)
1. Place chopped orange segments, orange
juice, lime juice, watermelon, ginger, onion, jalapeno
and salt in a large bowl and reserve.
2. Place scallops in boiling, salted
water for 30 seconds. Transfer immediately to an ice bath.
Remove from ice bath when chilled and repeat the process
for shrimp and squid.
3. Add scallops, shrimp and squid to
the reserved watermelon mix and toss to combine all.
4. FChill ceviche for at least 1 hour
prior to serving.
*Seafood Watch recommends wild-caught sea scallops from
the northeast U.S. and Canada, wild-caught pink shrimp
from Oregon and squid from all sources.
Great Related Links:
Choices, Healthy Oceans Cooking for Solutions
and the Monterey Bay Aquarium's Seafood Watch
Programs are empowering seafood consumers and
businesses to make choices for healthy oceans.
To learn more, visit www.seafoodwatch.org.