Shrimp Ceviche in Watermelon Cups
Recipe type: Appetizer, Entree
Prep time: 
Cook time: 
Total time: 
Serves: 8
All the stars of summer are packed into this fast and easy Shrimp Ceviche in Watermelon Cups. It's the perfect hot weather meal.
  • ½ pound medium shrimp
  • ¼ pound small bay scallops
  • ½ cup fresh orange juice
  • ¼ cup fresh lemon juice
  • ½ cup fresh lime juice
  • 1 medium, seedless watermelon
  • 1 mango, diced
  • 1 small papaya (optional)
  • ½ cup diced jicama
  • 1 whole orange
  • 2 tablespoons minced red onion
  • 1 jalapeno, grated or minced
  • ½ teaspoon salt
  • 2 tablespoons minced cilantro
  1. Peel and dice shrimp into ½ inch pieces. Toss with the scallops in a medium sized glass or plastic mixing bowl.
  2. Mix the orange, lemon and lime juices together and pour over shrimp mixture. Stir to make sure all of the seafood has been coated. The seafood should be completely covered with the citrus juice and have enough room to "float." If not, add more lime juice.
  3. Cover the mixing bowl with plastic wrap and allow the seafood to "cook" in the refrigerator, about 1 hour for medium rare and up to 4 hours to cook all the way through. Check the seafood often after the first 45 minutes.
  4. While the seafood is marinating, cut the watermelon into 2 and ½ inch thick round rings. Use a 3 inch biscuit cutter to cut the watermelon into round, red circles. Carefully level the bottoms with a pairing knife if the circles are not quite level. Scoop the center of the watermelon circles out with an ice cream scoop leaving a nice ¼ inch rim around the watermelon cups.
  5. Dice the watermelon "scraps" into small to ½ inch dice. Cover and chill.
  6. Peel and dice the mango, papaya and jicama into ½ dice and add to the diced watermelon.
  7. With a sharp knife, remove the peel and pith from the orange by placing the orange on a cutting board and slice from the top of the orange to the bottom, cutting long strips of peel and pith. Cut the orange segments from the interior membrane and dice into small dice. Add to the fruit.
  8. When the seafood has finished marinating, drain the liquid and toss with the mixed fruit. The liquid may taste a little like the scallops but, you can reserve it to toss the avocado in if you want the avocado to stay bright for several hours.
  9. Add the minced onion and grated Habanero or jalapeno.
  10. Dice the avocado and mince the cilantro and add to the ceviche at the last minute.
  11. Spoon the ceviche into the watermelon cups and garnish with lime wedges and sprigs of cilantro. Serve on lettuce leaves or mixed greens if desired.
If you are new to ceviche and aren't certain about cooking with lime juice, just poach the seafood in boiling water first. Be quick though, 2 minutes is all it takes. Plunge the seafood into an ice bath to stop the cooking. Then, reduce the marinading time to about 30 minutes. If you don't want to make individual watermelon cups, no problem. Just cut off one end of the watermelon and scoop it out to make larger bowl and serve the ceviche "family style."
Recipe by Everyday Southwest at