When it’s just too darn hot to cook, ceviche is the answer.
With temperatures soaring to above 30 degrees this week, it was the perfect time to test out some no-cook recipes. This is a riff on my favourite ceviche recipe that usually includes shrimp and red snapper. This time I decided not to bother with the fish, just use what I had on hand, and came up with this vegan iteration.
I love seafood, but this version is quicker, easier, and great for those who feel uneasy handling raw fish. It’s also a good alternative for those following a vegetarian or vegan diet, and I find that it’s just as refreshing as the original. I love serving it with plantain or taro root chips if you can find them, but tortilla chips work well too.
Try it and let ket me know what you think!
Watermelon Ceviche
serves 4
1/2 cup of fresh orange juice (from about 1 medium orange)
juice of 2 limes, plus more for serving
1/2 tsp kosher salt
1/2 red onion, very thinly sliced
1 jalapeño, very thinly sliced
2 cups of cubed watermelon
1 avocado, sliced into cubes
1/2 cup of chopped cilantro
chips, such as plantain or tortilla chips, for serving
In a medium-sized bowl, combine the orange and lime juices, salt, red onion, and jalapeño. Allow to sit while you prepare the other ingredients (10-15 minutes). This will allow the red onion to pickle slightly and for the liquid to infuse with the jalapeño flavour.
Add the cubes watermelon, avocado, and chopped cilantro to the bowl with the juices and onion, and stir to combine. Taste, and add more salt if needed. Serve with chips. This ceviche is best enjoyed immediately.