Shellfish Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA

Chef Participant: Cooking for Solutions Conference 2006

Serves: 4

Ingredients: (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. rings)
1-1/2 tbls. Mint (chopped)

Procedure:
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.