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Funk It Up Ceviche

  • Yield: 2 entree salads, 4 appetizers


  • 1/2 pound baby scallops
  • 1/4 cup lemon juice
  • 1/4 cup orange juice
  • 1/4 cup (2 ounces) julienned prosciutto
  • 1 tablespoon minced shallots
  • 1/2 cup small dice cantaloupe
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons olive oil
  • Salt and pepper
  • 1/2 pound arugula leaves
  • 1 tablespoon chopped orange zest


  • Place the scallops in a glass bowl and cover with the lemon and orange juices. Cover and refrigerate for 4 hours, stirring occasionally. Drain the excess juice. Add to the bowl the prosciutto, shallots, melon, mint, olive oil, salt and pepper. Toss and adjust the seasonings. Place the arugula on two salad plates and top with the finished product. Garnish with chopped orange zest.