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 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!
Shrimp and Watermelon Ceviche Recipe
- 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
- 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.