Shrimp and Watermelon Ceviche

Shrimp and Watermelon Ceviche

Inspired by Chef César Pita of Rancho Pescadero, Todos Santos, Mexico

Shrimp and Watermelon Ceviche | http://saltandwind.com After our Aida Mollenkamp came back from her recent trip to Rancho Pescadero, she kept talking about this watermelon shrimp ceviche. The area where Ranc...
Skill
Cuisine
Ingredients
14
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
-
Servings
5
Diet
Season
Shrimp and Watermelon Ceviche | http://saltandwind.com
Skill
Beginner
Course
Appetizer, Dinner, Lunch, Snack
Cuisine
Mexican
Ingredients
14
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
-
Servings
5
Diet
Dairy-Free
Shrimp and Watermelon Ceviche | http://saltandwind.com

After our Aida Mollenkamp came back from her recent trip to Rancho Pescadero, she kept talking about this watermelon shrimp ceviche. The area where Rancho Pescadero is located has some seriously fresh seafood and head Chef Pita takes advantage of it with recipes like this. Just FYI the food scene in Baja California is totally distinct from the rest of the country — usually with some combination of Mediterranean influences, local ingredients, and a good amount of soy sauce — and it means that anything goes so long as it's creative and delicious. This watermelon  shrimp ceviche has all the hallmarks of Baja cuisine but with the unexpected heat from not one but two chiles, a little coconut water for sweetness, and tons of fresh herbs and is our favorite cocktail hour appetizer to serve whenever we find good watermelon!

Ingredients

  • 1 pound small blue raw shrimp
  • 1/4 pound watermelon

    peeled and small dice

  • 1 medium jicama

    peeled and small dice

  • 1/2 medium red onion

    peeled and thinly sliced

  • 1 medium jalapeño chile

    end trimmed and thinly sliced

  • 1/2 medium habanero chile

    small dice

  • 1/4 cup coconut water
  • 3 tablespoons freshly squeezed lime juice
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1/4-inch piece fresh ginger

    peeled and grated

  • Pinch of sea salt

    for garnish

  • fresh cilantro leaves

    for garnish

  • fresh mint leaves

    for garnish

Instructions

Bring a large pot of heavily salted water to a boil. When it boils add the shrimp and remove from heat. Leave shrimp in water until they're pink and firm and just cooked, about 2 minutes. Immediately drain the shrimp and transfer to a bowl of ice water until cool. When the shrimp have cooled, peel them then place in a nonreactive bowl.

Stir in all the remaining ingredients except for the sea salt, mint, and cilantro, and gently stir to combine. Refrigerate for 15 minutes before serving. Taste and season with salt, as desired. Garnish with mint and cilantro and serve immediately.

Footnotes

More Mexico On Salt & Wind

How To Host A Tamale-Making Party
What To Eat and Where To Eat In Baja California
Mexico Travel Guide: Where To Eat, Shop, and Stay In Todos Santos


Did you know we lead boutique food and wine tours for food lovers? Come join our next Salt & Wind trip!

P.S. If you liked this story, you'll probably like our newsletter too! 

P.P.S. Hitting the road soon? Show us how you travel in good taste by sharing your adventures on Instagram with the #swsociety hashtag!

http://saltandwind.com/recipes/506-shrimp-and-watermelon-ceviche-recipe

Comments