Bay Scallop Ceviche with Watermelon and Black Sesame [from Joe McAtee of Honey Doylestown, PA] Juice from 3 oranges Juice from 3 lemons Juice from 3 limes Zest from 1 orange Zest from 1 lemon Zest from 1 lime 3 cups chopped sea scallops 1 shallot, peeled and roughly chopped 1 jalapeño, seeded and roughly chopped One 1-inch piece ginger, peeled and roughly chopped One 2-inch piece lemongrass, roughly chopped 1 clove garlic, roughly chopped 1/4 cup rice vinegar 1 tablespoon honey 3/4 cup vegetable oil Sriracha to taste (optional) Salt to taste 3 cups chopped watermelon 2 tablespoons toasted black sesame seeds 1. In a large non-reactive bowl or container, combine the citrus juices and zests. Add the scallops and mix thoroughly. Place in refrigerator to chill for 45 minutes to 1 hour. 2. Meanwhile, make a vinaigrette: combine the shallots, jalapeño, ginger, lemongrass, garlic, rice vinegar, and honey in a food processor or blender and process until smooth. 3. With the motor running, add th...