Watermelon Habañero Ceviche (That'll Transport you to CDMX)

Photos and Recipe by Gabriel Cabrera

Can you feel the hot hot heat?! You know what that means?! Ceviche feasts and lots of beer to wash it down!

So I kinda went ceviche crazy while I was down in Mexico taking some time off and doing some research (read: eating my weight in tacos), and man oh man, there’s nothing better than a refreshing bowl of fresh, citrusy seafood served with a side of avo, chips, and chiles.

This version of ceviche is a bit of a mix between the classic recipe and aguachile, which is a different kind of ceviche from the northern states in Mexico (aguachile is quite hip right now). The main difference is that it uses fresh water shrimp and habanero and it’s served in more of the curing liquid.

Watermelon, spicy habaneros, lots of seafood, topped with julienned jicama and some edible flowers, this whole thing tastes amazing and kinda looks like it’s Frida inspired, yes?

Watermelon Habanero Cevice
Serves 4

Important note: do not use anything frozen and make sure the fish and seafood you buy is super fresh.

For the watermelon brine

• 1.5lb watermelon cut in cubes
  1 small shallot
  ½ clove of garlic
  3 tbsp lime juice
  2 tbsp apple cider vinegar
  2 tsp smoked paprika
  1 whole habanero
  Salt and pepper to taste

The ceviche

• 1lb halibut cheeks, cut in small cubes (fresh, not frozen)
  ½ lb spot prawns, peeled (or any other kind that’s super fresh, not frozen)
  ½ cup fresh lime juice
  1 tbsp apple cider vinegar
  2 tsp dry oregano
  Salt and pepper to taste
  1 small chopped shallot
  1 handful cilantro
  1 small jicama, julienned

Chips and avocado to serve.

Edible flowers to garnish (optional)

2. Combine all of the ceviche ingredients and put in a small bowl. Cover with plastic wrap and let it sit in the fridge for 2-3 hours. After this time, take out the cured fish (discard liquid) and place the strained fish in the bowl with the watermelon brine, let it sit for another hour.

3. To serve place some of the watermelon brine in a bowl, then top with the cured seafood and garnish. Place a tray with avocado, chips, and other sides next to it so you can load up with toppings.

Buen provecho!