Scallop And Cara Cara Orange Ceviche - cooking recipe

Ingredients

12 large sea scallops, in their shells cleaned and shucked, shells reserved
2 medium cara cara oranges, chilled
1/2 small shallot, cut into very thin slices
1 serrano pepper, halved lengthwise and cut into very thin slices
1/4 cup fresh lime juice, chilled
1/2 teaspoon kosher salt
torn mint leaf, flakey sea salt and extra virgin olive oil (for serving)

Preparation

Scrub and thoroughly clean shells or wash in dishwasher; chill until ready to serve.
Cut, peel and pith from oranges so that no white pith remains; cut between membranes to release segments. Squeeze juice from membranes into a medium bowl and add shallot, serrano, lime juice and salt, stir to combine.
slice scallops crosswise into 1/4\" pieces and toss in orange mixture. Divide ceviche into chilled shells over crushed ice. Top with mint leaves, flakey sea salt and a drizzle of extra virgin olive oil.