Market Recipe: Watermelon Ceviche
Chef Eric Silverstein, The Peached Tortilla
Watermelon, 1 cup, cut into small cubes
Shrimp, 1 lb, peeled and deveined
Cilantro, 1/4 bunch, chopped
Tomato, 1 medium size, cubed
Red Onion, 1/4 small, brunois
Avocado, 1/2, cubed
Olive Oil, 1 tbsp
Limes, 1-2, juiced
Togarashi (Japanese chili flake), .5 tbsp
Kosher Salt, .5 tbsp
(1). Heat some water in a pot until it boils. Place the shrimp in the pot and turn off the heat. Let the shrimp poach for 3-4 minutes. Give the shrimp an ice bath, and then cut into small 1/4″ pieces.
(2). Mix your lime juice with your shrimp and place in the refrigerator for 30 minutes.
(3). Remove your shrimp mix from the fridge and add your cilantro, watermelon, tomato, red onion, olive oil, togarashi and salt. Toss and serve.