Watermelon Halibut Ceviche
Watermelon is the star in this refreshing summer ceviche. Make this dish while the fruit is at its peak and bursting with flavor—the sweetness mellows out the intense acidity from the lime juice. If you’re sensitive to heat, add the serrano pepper sparingly.
Ingredients
- 1 pound fresh skinless white fish such as halibut or striped bass, cut into ½-inch cubes
- Juice of 5 limes about 1 cup
- Kosher salt and pepper
- 2 cups watermelon cut into ½-inch cubes
- 1 Persian cucumber cut into ½-inch cubes (about 1 cup)
- 1 small serrano pepper stemmed and thinly sliced
- ¼ cup thinly sliced red onion
- ¼ cup freshly squeezed orange juice
- Cubed avocado julienned radish and small cilantro sprigs, for garnish
- Tortilla or plantain chips for serving
Instructions
- In a medium non-reactive bowl, combine the cubed fish with the lime juice and season with salt. Cover with plastic wrap and refrigerate until the fish is firm and opaque, 2 to 3 hours.
- In a separate medium bowl, toss the watermelon with the cucumber, serrano, and red onion. Season lightly with salt and let sit for at least 20 minutes.
- Drain the fish and discard the lime juice. Gently fold the fish and the orange juice into the watermelon mixture. Season with salt and pepper. Transfer to a serving bowl and garnish with avocado, radish, and cilantro. Serve right away with tortilla or plantain chips for scooping.
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