How To Make Watermelon Consommé with Scallop Ceviche - Best Recipe | Charleston Magazine
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Ingredients
- 1/4 cup water
- 1/4 cup fresh lime juice
- 1/4 tsp. fine sea salt
- 2 tsp. finely chopped cilantro
- 4 cups diced seedless watermelon
- 1 lb. dry-packed scallops
- Zest from 1 lime, lemon, and orange
- 1/4 cup fresh lemon juice
- 1/4 cup fresh orange juice
- 2 small tomatillos, finely diced
- 3 Tbs. minced sweet onion
- 1 tsp. minced jalapeño
- 2 cups of 1/2-inch pieces honeydew
- 1 Tbs. finely chopped cilantro
- Kosher salt
- Freshly ground black pepper
- 1 Tbs. finely chopped flat-leaf parsley
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