Ceviche with Watermelon, Cucumber and Serrano Chile
- 1 pound fresh white fish, snapper or halibut cut into ¾-inch cubes
- ¾ teaspoon sea salt, plus more to taste
- 4 limes, juiced
- 1 orange, zested and supremed
- 1 small red onion, thinly sliced
- 1 to 2 serrano chiles, seeded and minced
- ½ English cucumber, peeled and cubed
- 1 cup cubed watermelon
- ¼ cup finely chopped fresh mint
- 2 tablespoons olive oil
- ½ teaspoon honey
- fresh ground black pepper
- 3 red radishes, thinly sliced
- 1 large avocado, sliced
- Place fish in a glass or ceramic bowl; toss with sea salt until evenly coated. Stir lime juice with orange zest. Cover and refrigerate, stirring occasionally, until fish is opaque, about 30 minutes.
- When fish is cured, add orange supremes, red onion, Serrano chile, English cucumber, watermelon, and mint; lightly toss until combined. In a small bowl, whisk olive oil, honey, pepper; add fish mixture. Taste and season with sea salt.
- Garnish with sliced radish and avocado to serve with tostadas. If you’re not serving immediately, cover and refrigerate. This dish is best consumed within a few hours of preparation.
For a healthy and refreshing lunch or first course, serve the ceviche over a bed of mixed greens instead of with tostadas. You can also try different fruits and vegetables mixed in with the fish, such as segmented blood oranges or grapefruits, chopped tomatoes, or even corn kernels.
What others are saying
Laura Griffin says:
I love ceviche and this recipe with the watermelon and serrano peppers was the perfect mix of sweet and spicy. It's perfect as a dip with tortilla chips!
Jessica Scott says:
This delicious ceviche was perfect for my house party. I just doubled the recipe in order to yield more servings. The serrano chile was spicy but not overpowering. Overall really good dish.