Summer Watermelon Ceviche Recipe – Executive Chef Austin Stull

Summer Watermelon Ceviche

No Man’s Land of Garrett Hospitality Group

Serves 2–3

Ingredients for Dish: 

1 cup White Fish, diced
2 Tbsp. Red Onion, Sliced
2 Tbsp.Cucumber, diced
1 Tbsp. Jalapeño, seeded and diced
6 each Cherry Tomato, halved
2 Tbsp.Watermelon, diced
2 Tbsp.Chopped Cilantro
1/2 Tbsp. Extra virgin olive oil
Salt to taste

Ingredients for Marinade:

1/2 Cup Watermelon Juice
1 Tbsp.Lemon Juice
2 Tbsp.Lime Juice
1 Tbsp.Key Lime Juice
2 Tbsp.Orange Juice
2 Each Garlic Clove, peeled
1-inch fresh ginger, peeled
1 Tbsp.Diced white fish
Pinch of salt

Directions:

To make the marinade, combine all ingredients in a blender and blend on high until garlic, ginger, and the fish have been fully puréed. Let sit refrigerated for about five minutes, to infuse. Pass through a fine-mesh strainer, pushing the liquid through the pulp. In a mixing bowl, combine all remaining ingredients (minus the olive oil) and your marinade. Gently massage the fish, depending on how ‘cooked’ you like it let it sit for anywhere from 5 minutes to an hour. Plate, drizzle with olive oil, and serve. Enjoy!

Snake River Farms

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