Watermelon and Citrus Shrimp Ceviche
Yield: 8
Fresh Watermelon and Citrus Shrimp Ceviche is loaded with tender shrimp and juicy watermelon, plus bright flavors of zesty orange and lime. It always puts me in a vacation kind of mood!
Ingredients
- 1 pound medium raw shrimp peeled, deveined, and chopped into 1/2" pieces
- ½ cup freshly squeezed orange juice divided
- ⅓ cup freshly squeezed lime juice divided
- 4 cup diced 1/2" pieces watermelon
- ¾ cup minced red onion
- 2 tablespoon minced jalapeno pepper add more if desired
- 1 teaspoon orange zest
- 1 teaspoon lime zest
- ½ teaspoon kosher salt
- 1 cup loosely packed cilantro leaves chopped
- 12 large mint leaves chopped
Instructions
- In a medium bowl, combine shrimp, 1/4 cup of the orange juice, and 1/4 cup of the lime juice. Cover and refrigerate 1 to 2 hours, or until shrimp are pink and opaque (no longer translucent). The citric acids will "cook" the raw shrimp. Drain. Discard juice.
- In a large bowl, fold together watermelon, red onion, jalapeño pepper, orange zest, lime zest, and remaining orange and lime juices. Sprinkle salt over the top, and then add the shrimp, cilantro, and mint. Fold gently to combine.
- Cover and refrigerate for 30 minutes to let flavors mingle. Serve with your favorite chips.
Notes
- from a farmgirl's dabbles
- To store. Ceviche is best eaten on the same day it's made. But I've very much enjoyed leftovers for another day or two. :) You can keep them in the fridge in an airtight container.
Nutrition Information:
Serving: 1 Calories: 68kcal Carbohydrates: 7g Protein: 9g Fat: 1g Cholesterol: 71mg Sodium: 460mg Fiber: 2g Sugar: 3g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.