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Author Notes: Ceviche is a traditional Peruvian dish of fresh, raw ingredients marinated in citrus juice. Typically made with seafood, the citrus 'cooks' the ingredients without heat. But hold on, ceviche isn't just for seafoodies! As an all-times vegetarian and most-times vegan, I was looking to recreate ceviche. This summery melon ceviche is light and crisp, allowing the ingredients to speak for themselves. Make a bowl for your next cook out and grab the nearest pisco sour. —Grace van Velden
- 3 cups watermelon, cubed
- 1 pepino melon, cubed
- 1 avocado, chopped
- 1 jalapeño pepper, diced
- 1 shallot, diced
- 2 lime, juiced
- handfuls fresh cilantro, finely chopped
- dashes sea salt
- Prepare the watermelon, pepino melon, avocado, shallot, and jalapeño, adding to a large bowl. Avoid using a metal bowl (other than stainless steel) as the lime juice will react to it.
- Roll a lime across the countertop, applying some pressure with your hand to soften it. Cut the lime down the middle and press the juice into a small bowl. Repeat for the other lime. You should have roughly half a cup of fresh squeezed juice.
- Add the lime juice, sea salt, and finely chopped cilantro to the bowl. Gently mix together the ingredients, cover, and let sit in the fridge for an hour or so before enjoying.
- Seriously, go make that pisco sour I was talking about.
- This recipe was entered in the contest for Your Best Recipe with Melon