Summer Ceviche Recipe: Shrimp and Watermelon Ceviche

In case you didn't know, June 28th is National Ceviche Day so we decided to repost our favorite Ceviche recipe created by chef Sam Gorenstein. This cool and refreshing summer ceviche recipe features Key West Shrimp and Watermelon. Make it today, for July 4th festivities or any day to cool off from Miami's heat.

The recipe below is easy to make, colorful, and very refreshing.

Key West Pink Shrimp Watermelon Ceviche

Yields 6 appetizer portions

Ceviche Juice

• 1 1⁄2 C. Key Lime Juice, freshly Squeezed

• 1⁄2 C. Orange Juice, Freshly Squeezed 

• 1/2 Branch Celery, chopped

• 1 Garlic Clove

• 1 Tsp. Ginger, chopped

• 1⁄2 Jalapeño, Seeded

• 1⁄2 White Onion, Peeled

Combine all ingredients in a blender until smooth. Pass through a fine mesh strainer. Set aside in the refrigerator.

• 11⁄2 - 2 lbs. Key West Pink Shrimp, peeled and deveined, blanched and cooled.

Garnish

• 1 Red Onion, Thinly Sliced

• 2 C. Watermelon Seedless, cut into small cubes 

• 2 Red Radishes, thinly sliced

• 2 Tbsp. Cilantro, Chiffonade

• Sea Salt

To Serve:

In a large bowl combine; shrimp, red onions, cilantro, jalapeños, and watermelon. Season with sea salt. 

Fold all ingredients carefully to not damage the shrimp, or mush the watermelon. Add, about 1 1⁄2 C. of ceviche juice, mix again. Serve immediately in chilled bowls. Garnish with sliced radishes on top, and fresh kettle popcorn.