Shrimp & Watermelon Ceviche
Refreshing and flavorful, best when served well-chilled. This Shrimp & Watermelon Ceviche is a welcomed, cool side to a spicy Cinco de Mayo spread.
By Chef Bryan, Haggen Market Street Catering
1 lb 16/20 wild caught American shrimp, cooked and small diced
1 cup seedless watermelon, small diced
2 green onions, sliced thin
¼ cup lime juice
1 Tbsp canola oil
¼ serrano chile, sliced thin
¼ bunch cilantro, chopped
½ tsp salt
pinch of pepper
Toss ingredients in medium size bowl and chill for an hour. Serve with chips.
Photography by Katheryn Moran Photography