Dive into a refreshing summer dish with this Watermelon Ceviche. It's a vibrant and cooling twist on a classic. Perfect for hot days, this easy-to-make recipe combines the sweetness of watermelon with tangy lime and a hint of spice, offering an exciting burst of flavors that transport you straight to the heart of Mexico.
Ingredients
🍉 6-8 cups seedless watermelon, diced
🧅 1/2 onion, small diced
🫑 1 yellow bell pepper, diced
🍅 1 big tomato, diced
🌶 2 jalapeños, chopped
🥬 1 green onion, green part only
🌿 1/2 cup chopped cilantro
🍋 6 large limes, juiced
🧄 2 garlic cloves
🌶 8 chiltepin peppers
🌿 1 tsp dried Mexican oregano
🧂 1 tsp salt
Instructions
1- Prepare the Seasoning:
- In a molcajete or grinder, crush the garlic, oregano, and chiltepin peppers until they form a fine paste.
- Add the juice of one lime to facilitate the grinding process, and mix in the salt until dissolved.
2- Mix the Ingredients:
- If your molcajete is too small, transfer the mixture to a larger bowl. Add the remaining lime juice.
- Stir in the diced watermelon, ensuring the lime juice coats all the pieces for a tangy flavor infusion.
3- Combine Vegetables:
- Incorporate the diced onion, yellow bell pepper, tomato, jalapeños, green onion, and chopped cilantro.
- Mix thoroughly to ensure all ingredients are evenly distributed.
4- Chill and Serve:
- Allow the ceviche to sit in the refrigerator for at least 30 minutes. This lets the flavors meld beautifully.
- Serve chilled, ideally over tostadas with a layer of mayonnaise for a creamy contrast.
Prep Time: 15 minutes
Chill Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 servings
Equipment: Molcajete or grinder, large mixing bowl, knife and cutting board
Cooking Tips:
- Adjust the number of chiltepin peppers to your spice preference. You can add more for a spicier kick or reduce them for a milder version.
- Ensure your watermelon is ripe and sweet for the best flavor balance.
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