Shrimp and Melon Ceviche
Serves: 4
 
Ingredients
  • 1 pound peeled and deveined (wild) raw shrimp, any size, defrosted if frozen
  • ¼ cup diced red onion or shallot (use scallions if you don’t have red onion or shallot)
  • 6-8 Tablespoons fresh lime juice, about 3 limes
  • 1 cup diced melon such as honeydew or cantaloupe
  • 1 cup seeded, diced cucumber (I like the Persian cucumbers because the skin is thin and the seeds are minimal)
  • Big pinch of sea salt
  • Spicy element: 2 big pinches crushed red pepper or ½ or 1 whole jalapeno, serrano or fresno chile, seeded and diced
  • ¼ cup chopped cilantro
  • Serving suggestions: plantain chips, tortilla chips, large jicama slices, endive leaves, lettuce leaves
Instructions
  1. Prepare an ice water bath for the shrimp by placing ice in a large bowl filled with cold water.
  2. Bring a medium saucepan of water to a boil over high heat. Drop in the shrimp and cook for 1-3 minutes, depending on size of shrimp. Drain and immediately transfer to the ice water to stop cooking. Leave in the water for about 4-5 minutes. Drain and pat dry. Cut into bite size pieces.
  3. Combine the shrimp with all of the ingredients 30 minutes before serving, except for the cilantro. Taste for seasoning and refrigerate until cold. Garnish with cilantro before serving.
Notes
if you want to tame the harshness of raw onion, soak the pieces in the lime juice for at least 10 minutes before combining with the other ingredients.
This can also be a first course served in a pretty glass or in a small bowl lined with a lettuce leaf.
Use hearts of palm (sliced or pulsed in a food processor) in place of the shrimp for a plant-based option.
Recipe by Pamela Salzman at https://pamelasalzman.com/shrimp-and-melon-ceviche-recipe/