Honey Kiss Melon Shrimp Ceviche
You might have not ever thought of combining melon and seafood. Or have you?
It's a truly delightful combination!
Ceviche is a fantastic, cool and refreshing dish. The seafood in ceviche is "cooked" from the acid in citrus juice -- this acid actually changes the structure of the proteins in the seafood, essentially "cooking" it without using heat.
I always love adding a touch of sweetness to ceviche, and the Honey Kiss melon does the trick perfectly, while making the dish beautiful and adding a subtle crispness at the same time.
Ceviche can be served as a first course, or -- with tortilla chips -- as an appetizer.
Honey Kiss Melon Shrimp Ceviche Recipe:
Makes 3 cups
Prep Time: 20 minutes, plus marinating
1/2-pound peeled and deveined shrimp
1/3 cup freshly squeezed lime juice (approximately 3 limes)
1-3/4 cups Honey Kiss melon, cut into a small dice
2 teaspoons finely minced Serrano chili pepper
1/4 cup finely chopped, fresh cilantro
1/3 cup red onion, cut into a small dice
1/2 teaspoon sea salt
1/4 teaspoon cayenne pepper
1. Cut the shrimp into a very small dice and add it to the lime juice in a large glass bowl. Cover it tightly with plastic wrap, and let it marinate for about 5 hours in the refrigerator.
2. Remove the marinating shrimp from the refrigerator and gently mix in the melon, Serrano pepper, cilantro, and onion. Cover and return the ceviche to refrigerator to marinate for about 1 more hour, or until the shrimp appears to be "cooked." It should be completely opaque and slightly pink.
3. Season with the salt and cayenne pepper (adding more to taste, if desired).