If ceviche is on the menu, I always order it. It is one of my favorite foods and I just cannot stay away. I usually make a traditional Peruvian Ceviche, but this way I decided to mix it up and merge another favorite food of mine, Watermelon.
This Watermelon Peruvian Ceviche Recipe is a loosely based combination of this Watermelon Salad recipe and my traditional Peruvian Ceviche. It is perfect for a hot summer day when you are craving a high protein and low carb refreshing appetizer or main course. If you must have a carb, serve with baked corn chips, roasted plantains chips, or Giant Peruvian Incan Corn.
Ceviche is perfect for lunch or dinner on top of salad. The juices act as a salad dressing and you don’t need much else. Lemon and lime always taste great on a salad. You can either use fresh or bottled juices. For ease of making the recipe, I used bottled, but the flavor it definitely better if you use fresh juices.
Watermelon Peruvian Ceviche Recipe
1 Cup Lemon Juice
1 Cup Lime Juice
1 Cup Orange Juice
1 Cup Red Onions, thinly sliced
1 1/2 Cups Watermelon, cubed
2 Pounds Fresh White Fish (tilapia, filet, halibut, cod, snapper)
1/2 Cup Basil Leaves
1/2 Cup Mint Leaves
1 Jalapeno, seeded and diced
Salt, as you like
Serve with Chips in a Chip N Dip Bowl or with mini forks in appetizer cups
Soak the fish in cold water for 10 minutes.
Cube the watermelon into 1-inch pieces.
Seed and dice the Jalapeno.
Remove the leaves from the Basil and Mint plant and wash.
Pour 1 cup lemon juice, 1 cup lime juice, and 1 cup orange juice into a large bowl.
Add the fish into the bowl and cover in the fridge for 1 hour.
Pull out the bowl and mix in the strained onions, watermelon, basil, mint, and jalapeno. You can add salt if you want or you can skip it – up to you. I skipped it and added a pinch later to my personal bowl.
Put the bowl back in the fridge covered and let sit for 15 minutes to 12 hours.
Serve with corn chips.