Salmon. Shrimp. Watermelon & Jalapeno Ceviche

By zboni

Ingredients

• 3 x oranges - juiced
• 2 x limes - juiced
• 200 ml watermelon juice- blend seeded watermelon
• 3 tbls sherry vinegar
• 1 x jalapeno pepper - finely diced
• 120 g finely diced salmon
• 4 x shrimp- cut in half & blanch in boiling water (few seconds only), cool in iced water
• 8 x mintleaves- cut into chiffonade
• 1/2 red onion - finely sliced
• 80 g red bell pepper puree
• fleur de sel & mill pepper to taste
• 4 x mint springs as garnish
• 20 watermelon balls (small)

Details

Servings 4

Preparation

Step 1

combine citrus juices, watermelon juice, vinegar and jalapenos
add diced salmon & shredded mint and let sit for 15 minutes
stir in the red onion, red pepper puree & season to taste with salt & mill pepper
add watermelon balls
serve in a decorative glass, garnish with sprig of mint