Watermelon Avocado Ceviche Recipe 445

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WATERMELON AVOCADO CEVICHE RECIPE - (4.4/5)



Watermelon Avocado Ceviche Recipe - (4.4/5) image

Provided by Kathy_Hester

Number Of Ingredients 4

4 cups chopped seedless watermelon
2 large avocados, chopped
juice of 2 limes
1/2 to 1 teaspoon smoked salt, to taste

Steps:

  • Mix everything together and chill for at least 45 minutes. Depending on how ripe your avocados are the will stay in chunks or smash to create a thick sauce. Either way is fine. I like to serve this in martini glasses to make it even more fun.

WATERMELON AVOCADO SALSA



Watermelon Avocado Salsa image

This is a recipe that I made up one night with a friend. We put it over mahi-mahi, but it would work well over grilled chicken breast. Enjoy!

Provided by Christina Slay

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Watermelon Salsa Recipes

Time 25m

Yield 5

Number Of Ingredients 7

2 cups diced seeded watermelon
1 avocado - peeled, pitted, and diced
¼ cup diced red onion
2 tablespoons lemon juice
½ habanero pepper, seeded and minced
1 ½ teaspoons dried parsley
¼ teaspoon salt, or to taste

Steps:

  • Combine watermelon, avocado, onion, lemon juice, habanero pepper, parsley, and salt together in a bowl; refrigerate until chilled, about 15 minutes.

Nutrition Facts : Calories 88 calories, Carbohydrate 9.4 g, Fat 6 g, Fiber 3.2 g, Protein 1.3 g, SaturatedFat 0.9 g, Sodium 120.8 mg, Sugar 4.6 g

CEVICHE WITH AVOCADO, TOMATO, AND CILANTRO



Ceviche with Avocado, Tomato, and Cilantro image

Marinating fish in citrus adds vibrant flavor, and the juice's acid turns the flesh opaque and firms up its texture, so it looks cooked. Combined with bright aromatics, this dish is cool, light, and simple to make.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 11

1 1/2 cups fresh lime juice (from 10 limes)
1/2 cup fresh orange juice (from 1 orange)
1 1/4 pounds red snapper fillet, skin removed, flesh cut into 1/4-inch slices
1 avocado, cut into 1/2-inch pieces
1 cup grape tomatoes, halved
1/4 cup thinly sliced red onion
1 small jalapeno, seeded and finely chopped
2 tablespoons roughly chopped fresh cilantro leaves
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
Lime wedges, for serving

Steps:

  • Pour lime juice and orange juice through a sieve set over an 8-inch square glass baking dish. Arrange red snapper fillet in a single layer in dish (fish should be completely covered by juice). Cover with plastic wrap and refrigerate until fish is opaque throughout, about 4 hours. Drain fish well; discard marinade.
  • Divide fish among four plates. In a large bowl, combine avocado, tomatoes, jalapeno, cilantro, and olive oil. Season with salt and pepper. Serve fish topped with avocado salad and lime wedges alongside.

Nutrition Facts : Calories 322 g, Fat 16 g, Fiber 4 g, Protein 31 g, SaturatedFat 2 g

WATERMELON SCALLOP CEVICHE



Watermelon Scallop Ceviche image

Watermelon adds a fresh and fruity flavor to classic Ceviche. The sweetness of the melon counters perfectly with the fresh scallops and the tangy lime and lemon juices. Please serve with Rice Crackers or Flatbreads....Found at National Watermelon Promotion Board - posted for Culinary Quest. Please note: cook time is refrigeration time .

Provided by Baby Kato

Categories     South American

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup pureed watermelon (blend watermelon, strain, reserve juice)
1/2 cup fresh lime juice
2 tablespoons parsley, minced
1 tablespoon fresh lemon juice
1 tablespoon premium vodka (optional)
1 tablespoon fresh chives, minced
1/2 teaspoon kosher salt (to taste)
1/2 teaspoon ground black pepper, freshly ground (or to taste)
1 lb sea scallops (fresh, sushi grade)

Steps:

  • Mix together all of the ingredients except the scallops in a glass serving bowl.
  • Slice the scallops into 1/4-inch thick "coins" and drop into the dressing.
  • Cover and refrigerate for 2 hours, then serve with rice crackers or crispy flat bread.

Nutrition Facts : Calories 66.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 18.2, Sodium 492.3, Carbohydrate 6.4, Fiber 0.3, Sugar 2, Protein 9.5

AVOCADO WATERMELON SALAD



Avocado Watermelon Salad image

This is a very healthy, yet delightfully different salad. A flavorful addition could be small slices of red onion.

Provided by Keep it Tasty

Categories     Salad     Fruit Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 7

4 cups cubed watermelon
4 cups fresh baby spinach, torn
2 large avocados - peeled, pitted, and diced
¼ cup walnut oil
¼ cup olive oil
1 lime, juiced
½ teaspoon sweet paprika

Steps:

  • Combine watermelon, spinach, and avocados together in a bowl.
  • Whisk walnut oil, olive oil, lime juice, and paprika together in a bowl; pour over watermelon mixture. Toss to coat.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 17.7 g, Fat 32.2 g, Fiber 7.6 g, Protein 3.2 g, SaturatedFat 4.1 g, Sodium 23.9 mg, Sugar 7.2 g

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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