Ingredients
Main Ingredients
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1 lb. fresh salmon, diced
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2 Tbsp. red onion, sliced
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2 Tbsp. cucumber, diced
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1 Tbsp. jalapeño, seeded and diced
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6 cherry tomatoes, sliced
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2 Tbsp. watermelon, diced
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2 Tbsp. cilantro, sliced
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1/2 Tbsp. extra virgin olive oil
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Salt to taste
Marinade Ingredients
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1/2 cup watermelon juice
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1 Tbsp. lemon juice
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2 Tbsp. lime juice
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1 Tbsp. key lime juice
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2 Tbsp. orange juice
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2 garlic cloves, peeled
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1 inch fresh ginger, peeled
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Pinch of salt
Preparation
Summer may be over — but that doesn't mean you can savor its vibrant flavors all year long. Think ripe, juicy watermelon and some of the freshest salmon you've ever experienced.
No, we're not dreaming: Check out No Man's Land Fort Lauderdale's easy-to-make recipe for Summer Watermelon Ceviche. Because no one does summer year--round better than South Florida!
If you're solo, this recipe is perfect for a dinner for one. Planning an evening soiree? Make a few batches as a happy hour treat.
Never cured salmon at home? Create a curing mix by combining equal parts sea salt and sugar in a bowl. Make sure the blend is large enough to fully cover the salmon fillets. Add the salmon into a shallow dish, with the curing mix, and place in the fridge for up to 24 hours.
Make the dish taste even better by sourcing our salmon — consider using the One Night Stand Box for this recipe.
Summer Watermelon Ceviche
Step 1
To prepare the marinade, combine all ingredients in a blender or food processor and blend on high until garlic, ginger, and fish have been fully puréed. At the same time, chop the fish into cubes.
Step 2
Let the mixture sit refrigerated for about 5 minutes, which helps infuse maximum flavor.
Step 3
Pass the marinade through a fine mesh strainer, pushing the liquid through the pulp.
Step 4
In a mixing bowl, combine all remaining ingredients (minus the olive oil) with the marinade. Gently massage the fish, depending on how "cooked" you prefer it. Then let it sit for anywhere from 5 minutes to an hour.
Step 5
Plate, drizzle with olive oil, and serve.
