Tessa’s Ceviche in Watermelon Cups
This recipe is truly forgiving and flexible. Add black beans, leave out tomatoes, throw in some mangoes – do what makes you happy.
1 pound uncooked shrimp, peeled, cleaned and chopped
1/2 cup lime juice (fresh, if possible)
3 tablespoons orange juice
2 tablespoons pineapple juice
1 serrano chili, seeded and diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 green bell pepper, diced
1/2 small red onion, diced
2 cloves minced garlic
2 avocados, chopped
1 tablespoon of extra virgin olive oil
1/4 cup of chopped cilantro
Salt and pepper to taste
In a glass baking dish, combine all of the ingredients except tomatoes, avocados, EVOO and cilantro. Wrap tightly with plastic wrap and place in the refrigerator. Stir occasionally to ensure all of your shrimp is coated with juices … which has to be some sort of fairy nectar.
At around hour three, I add the remaining ingredients, stirring gently to combine. (Tip – throw in one of your avocado seeds to prevent the avocados from turning brown).
While the shrimp is miraculously cooking itself, cut your watermelon in 2-inch round slices using a biscuit cutter (or, in my case, a glass from one of my husband’s conferences.) Press down to cut out your watermelon saucers. Using a small spoon, scoop out a small portion from the middle of the saucer to create a spot for your ceviche. Be careful not to scoop all the way through the saucer so that you can actually eat it. Don’t worry – this will allllll make sense once you start the process.
I was able to get three saucers from each slice. (Note: don’t discard the “scraps;” chop them up and save for later. Or call me – I’ll eat them for you!)
Once your ceviche is finished (the shrimp should appear opaque throughout), place a spoonful onto each “cup.”
And now, enjoy!! Depending on the size of your watermelon, you may have ceviche left over. I eat it with a spoon or over scrambled eggs, but I’m also told it’s delicious with plantain chips, tortilla chips … and probably anything else.
Originally published in “One Post, Two Months: Seafood, Meet Foods That Cool“