Scallop Ceviche with Melon, Chili, and Mint

Ingredients

3/4 pound fresh bay scallops
Sea salt and freshly ground black pepper
Juice of 1 orange
Juice of 1 lemon
Juice of 1 lime
1 teaspoon orange zest, finely grated
1 teaspoon lemon zest, finely grated
1 teaspoon lime zest, finely grated
1/2 teaspoon sugar
1.5 Tbsp. extra-virgin olive oil
1/2 small ripe cantaloupe (or other melon), halved, seeded, peeled, and cut into small cubes
1/4 bunch fresh mint, hand-torn, plus more for garnish
Kosher salt and freshly ground black pepper
1 fresh red chili, cut in paper-thin circles

Directions

Clean scallops by gently rinsing them and removing the muscle. Dry completely. Using a sharp knife, slice the scallops in half lengthwise into discs; the thinner they are, the faster they'll "cook". Put the scallops in a glass bowl and season with a fair amount of salt and pepper.

Put the citrus juices, zest, and sugar in a blender and give it a whirl to combine. Add the olive oil and blend again to emulsify. Pour the marinade over the scallops; there should be enough juice to allow the scallops to float freely. Cover and refrigerate for 2 to 3 hours, until the scallops are opaque, i.e. cooked from the acid in the fruit.

In a separate bowl, combine the cantaloupe, mint, and chili; season with salt and pepper and toss gently to combine.

To serve: Spoon the scallop ceviche into the shells with a little bit of the citrus juice, and top with a spoonful of the cantaloupe salad. Garnish each serving with some fresh mint.

I served this alongside boiled sweet potato slices topped with a cilantro pesto and fresh corn on the cob with a lime butter.