Ingredients
- 1 pound medium-size shrimp, deveined and peeled
- 8 to 12 limes, juiced*
- 1 small jalapeno chile, seeded and finely chopped
- 1 medium red onion, chopped
- 1 (2 to 3 pound) piece seedless watermelon, cut into
- 1/2-inch cubes
- 1/4 cup fresh mint leaves, chopped (or to taste)
- Freshly ground black pepper to taste
- Coarse salt to taste
- Hot pepper sauce (optional)
- Chili-Cumin Tortilla Chips
- Mint sprigs for garnish
Preparation
* The amount of limes needed depends on how juicy they are. You want the juice to completely cover the shrimp.
Using a gallon jug, large glass bowl, or large resealable plastic bag, add shrimp, lime juice, and jalapeno chile (juice should just cover seafood). Cover and shake. Refrigerate 10 to 15 hours, shaking or stirring occasionally. Shrimp are done when they are pink and opaque.
After shrimp mixture has marinaded, add red onions, watermelon, mint, and pepper. Shake or stir; refrigerate until ready to serve.
Before serving, taste for hotness. If not hot enough, add a few drops of your favorite pepper sauce. To serve place mixture (with juice) into individual martini glasses. Garnish with Chili-Cumin Tortilla Chips and mint sprigs.
NOTE: Ceviche does not keep well. It becomes rubbery and can be described as overcooked when it sits for over 24 hours. Make a batch only as big as you can eat in one meal.
Makes 6 to 8 servings.
