Grilled Scallop Ceviche Recipe: A Refreshing Seafood Delight

INGREDIENTS

6 to 7 ounces sea scallops, 1 to 2 inches in diameter 1/4 cup lime juice, divided 1/4 teaspoon chili powder or paprika 1/2 large honeydew melon 1 ripe medium papaya or mango, or 1/2 large cantaloupe 1/4 cup minced onion 1 to 2 fresh jalapeño or serrano peppers,* seeded, minced 3 tablespoons minced fresh mint or fresh basil 1 teaspoon honey (optional) *Jalapeño and serrano peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

PREPARATION:

1. Rinse scallops and pat dry. Place scallops, 2 tablespoons lime juice and chili powder in large resealable food storage bag. Press air from bag and seal. Marinate scallops in refrigerator 30 minutes to 1 hour.
2. Scoop seeds from melon. Remove fruit from rind with melon baller or cut melon into 3/4-inch wedges; remove rind and cut fruit into cubes. Halve papaya, scoop out seeds, remove peel with knife; cut fruit into cubes. Place fruit into nonmetallic bowl. Stir in remaining 2 tablespoons lime juice, onion and jalapeño. Cover and refrigerate.
3. Spray cold grid with nonstick cooking spray. Adjust grid 4 to 6 inches above heat. Preheat grill to medium-high heat.
4. Drain scallops; discard marinade. Thread scallops onto 10- to 12-inch metal skewers. Grill skewers 3 minutes or until marks are established. Turn skewers over; grill 3 minutes more or until scallops are opaque.
5. Remove scallops from skewers; cut into quarters. Stir into fruit mixture. Refrigerate until thoroughly chilled, about 30 minutes or up to 24 hours. Stir in mint and honey, if desired.

This recipe appears in: European NUTRITIONAL INFORMATION: Serving Size: 1/6 of total recipe Fiber 3 g Carbohydrate 23 g Cholesterol 15 mg Total Fat 1 g Calories from Fat 5 % Calories 120 Protein 8 g Sodium 164 mg DIETARY EXCHANGE: Fruit 1-1/2 Meat 1