Bay Scallop Ceviche with Mint Marinated Watermelon

1 navel orange

½ cup, plus 2 tablespoons, fresh orange juice

¼ cup fresh lime juice

½ cup diced (¼ inch), seeded watermelon

½ teaspoon finely grated, peeled, fresh ginger

1 tablespoons finely diced red onion

1 teaspoon red pepper flakes

½ teaspoon salt

¼ pound bay scallops, tough side muscles removed

1 tablespoons fresh mint

4 heads Red Oak lettuce (about 1¼ pounds)

Cut and peel white pith from orange with sharp paring knife and then cut segments free from membranes. Chop enough segments to measure ¼ cup.

In a large bowl, stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, chili flakes and salt.

Bring a 1-quart saucepan, three-quarters full of salted water, to a boil and add scallops. Reduce heat to a simmer and poach scallops until just cooked through, about 1 minute. With a slotted spoon, transfer scallops to a bowl of ice and cold water to stop cooking. Drain well and pat dry.

Add scallops and mint to watermelon mixture and toss to combine, season with salt.

Chill ceviche, covered, at least 1 hour.

Right before service, trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side and use a slotted spoon to transfer ceviche to lettuce.

Serves 10.

Chef Eric Hammond, Va Penisero Restaurant, Evanston