Watermelon Grapefruit Ceviche
By Thierry Isambert
Traditionally prepared with fresh, raw seafood cured in a a citrus juice, ceviche is a popular appetizer that is often served in the Caribbean and the coastal regions of South America. It is thought that Ceviche originated in Peru. This version uses delicious summer ingredients for a zesty taste experience!
- 8 oz Watermelon Juice
- 4 oz Lime Juice
- 18 Shrimp (raw, size 17/90, tail off) partially blanched
- 1/2 Grapefruit, supremed and diced
- 1/2 cup choclo (also known as Peruvian Corn or Cuzco Corn)
- 1.5 oz Micro Sea Beans
- 1/4 Cup Red Pepper
- 1/4 Cup Red Onion
In a mixing bowl, marinate the shrimp in lime juice for 30 minutes in the refrigerator or on ice.
Prior to serving, add remaining ingredients and seasoning with salt and pepper, controlling acidity by adding small amounts of ice until you achieve desired taste.
Keep refrigerated and on ice at all times. Garnish with pomegranate seeds just before serving.