Watermelon And Shrimp Ceviche Recipes

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WATERMELON AND SHRIMP CEVICHE



Watermelon and Shrimp Ceviche image

I love ceviche but... don't get me started on this version with shrimp and watermelon! It's really easy to prepare and it only takes a few ingredients. It's a delicious recipe, ideal as a quick fix to delight your guests. It's also a great option for those who don't like or can't eat raw fish because this recipe is prepared with cooked shrimp. I love serving this ceviche with plantain chips or patacones. Serve as a snack in a party with friends or family. Buen provecho!

Categories     Snack

Time 30m

Yield 8

Number Of Ingredients 6

2 lbs shrimp, cooked, peeled and veinless
1 red onion, cut in julienne
4 cups watermelon, peeled and diced
Juice of 4 lemons
1/2 cup fresh cilantro, chopped
Salt and olive oil, to taste

Steps:

  • Mix all the ingredients and let them rest in the freezer for at least 15 minutes.
  • Serve with patacones or plantain chips.

Nutrition Facts : ServingSize 1 Serving

SHELLFISH WATERMELON CEVICHE



Shellfish Watermelon Ceviche image

Categories     Salad     Fruit     Shellfish     Appetizer     Watermelon     Summer     Boil     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 13

1 navel orange
1/2 cup plus 2 tablespoons fresh orange juice
1/4 cup fresh lime juice
1/2 cup diced (1/4 inch) seeded watermelon
1/2 teaspoon finely grated peeled fresh ginger
1 1/2 tablespoons finely diced red onion
2 to 3 teaspoons finely chopped fresh jalapeño chile
1/2 teaspoon salt
1/4 lb sea scallops, tough muscle removed from side of each if necessary and scallops cut into 1/2-inch pieces
1/4 lb large shrimp in shell (21 to 25 per lb), peeled, deveined, and cut into 1/2-inch pieces
1/4 lb cooked lobster meat, cut into 1/2-inch pieces
1 1/2 tablespoons chopped fresh mint
4 heads Bibb or 2 heads Boston lettuce (1 1/4 lb)

Steps:

  • Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
  • Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
  • Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
  • Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

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