At last! It's watermelon season y'all! This recipe for cucumber melon shrimp ceviche showcases those delicious ginormous melons at their very best -alongside the savory flavors of shrimp, cucumber, red onion, ginger and jalapenos! This Whole30 compliant recipe is a no-cook, super refreshing summer dish that is sure to impress. The classic South American flavors paired with bursts of sweet watermelon put me in vacation mode!
This recipe is a fun play on ceviche as the cooked shrimp replaces the raw fish and the watermelon adds a sweet twist. This dish is both satisfying and refreshing. I categorized this one as a small plate or appetizer, but it can easily be served as a meal. Simply serve with homemade plantain chips or wrapped in bibb lettuce leaves (shrimp tacos, anyone?) and you have yourself a filling entree.
This cool, no-cook dish is perfect for those hot summer days when the last thing you want to do is cook with heat. In the heat of the summer, I tend to gravitate towards cold dishes jam packed with fresh ingredients and bold flavors. This dish, with out a doubt, fits the part!
If you love watermelon and shrimp as much as I do, I can't urge you enough to give this recipe a shot. Just wait until you see how simple it is to prepare!
What you'll need:
1 pound medium to large cooked shrimp, thawed - I used frozen store-brand medium shrimp, but fresh shrimp will work just as well (if not better). Just cook them according to your preferred method and then let them chill before completing the recipe.
¼ cup red onion (diced)
1 (1-inch) piece ginger (peeled and finely grated)
½ cup orange juice
¼ cup lime juice
1 jalapeno (diced)
2 cups watermelon (cut into ½-inch cubes)
½ cup cucumber (peeled and cut into ½-inch cubes)
¼ cup cilantro (chopped)
What you'll do:
The most labor intensive part about making this recipe is preparing and chopping the ingredients. After that, it's smooth sailing. Once you're finished chopping the watermelon and veggies and juicing the citrus fruits, pat the shrimp dry with a paper towel, remove the tails and chop the shrimp into ½-inch pieces. Next, in a large bowl, combine the red onion, ginger, orange juice, lime juice and jalapeno. Give it a good stir, and then add the watermelon, shrimp and cilantro. Continue stirring until everything is well-combined. Season to taste with salt and pepper, and then refrigerate for at least 15 minutes or until everything has chilled.
See how easy this is? There's no way you can mess this one up!
This variation of a Peruvian classic is the perfect balance of sweet, savory and a little bit of spice! I know you're going to LOVE it! If you post pictures of my recipe recreations, I would love to see them! Use the hashtag #paleoishkristaeats on Instagram! Por favor y gracias!
PIN NOW! MAKE LATER!
Cucumber Melon Shrimp Ceviche
- 1 pound medium to large pre-cooked shrimp thawed
- ¼ cup red onion diced
- 1 1-inch piece ginger (peeled and finely grated)
- ½ cup orange juice fresh squeezed
- ¼ cup lime juice fresh squeezed
- 1 jalapeno diced
- 2 cups watermelon cut into ½-inch cubes
- ½ cup cucumber peeled and cut into ½-inch cubes
- ¼ cup cilantro chopped
- salt to taste
- pepper to taste
- Pat the shrimp dry with a paper towel, remove tails (if any) and chop into ½-inch pieces.
- In a large bowl, stir together red onion, ginger, orange juice, lime juice and jalapeno.
- Add the watermelon, shrimp, and cilantro and toss to combine.
- Season to taste with salt and pepper.
- Refrigerate for at least 15 minutes or until chilled.