We first came across this ceviche on our trip "Rancho Pescadero Hotel Todos Santos Mexico" and we're totally obsessed. 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 right now!
1mediumjalapeño chileend trimmed and thinly sliced
1/2mediumhabanero chilesmall dice
3tablespoonsfreshly squeezed lime juice
3tablespoonsextra-virgin olive oil
11/2 tablespoonslow-sodium soy sauce
1/4-inchpiecefresh gingerpeeled and grated
Pinch of sea saltfor garnish
Fresh cilantro leavesfor garnish
Fresh mint leavesfor 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.