Shrimp and Watermelon Ceviche Recipe

Shrimp and Watermelon Ceviche Recipe

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

Shrimp and Watermelon Ceviche Recipe | https://saltandwind.com After our Aida Mollenkamp came back from her recent trip to Rancho Pescadero, she kept talking about this watermelon shrimp ceviche. The town of Todos ...
Skill
Cuisine
Ingredients
14
Hands-On Time
15 minutes
Total Time
30 minutes
Yield
-
Servings
5
Diet
Season
Shrimp and Watermelon Ceviche Recipe | https://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 Recipe | https://saltandwind.com

After our Aida Mollenkamp came back from her recent trip to Rancho Pescadero, she kept talking about this watermelon shrimp ceviche.

The town of Todos Santos, where Rancho Pescadero is located, has some seriously fresh seafood and head Chef Pita takes advantage of it with recipes like this.

Just FYI, when you travel to Mexico, you'll notice that the food scene in Baja California is totally distinct from the rest of the country. There's 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!

Okay, now it's time to stock up on these Mexican pantry ingredients, then try your hand at baking this and then share your creation with us by tagging @saltandwind and #swsociety on social!

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

Poach The Shrimp: 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.

Make The Shrimp Ceviche: 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

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

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