Salmon. Shrimp. Watermelon & Jalapeno Ceviche Recipe

4

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)

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