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Bay-Scallop Ceviche with Melon Pearls

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In ceviche, seafood marinates in lemon or lime juice, which turns it firm and opaque, eliminating the need for cooking. Serve this version, made with scallops and tiny balls of sweet honeydew and cantaloupe, in scallop shells or inner leaves of Boston or Bibb lettuce.

Source: Martha Stewart Living, July/August 1996
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