Incorporate the whole melon with this easy, no-cook appetizer recipe for Asian-inspired shrimp ceviche that uses watermelon rind, juice and seeds! Suitable for Paleo and gluten-free diets.
Course:
Appetizer, Fruit, Main Dish, Salad
Cuisine:
Asian
Servings: 4servings
Ingredients
For ceviche
1 1/2cupsshaved watermelon rinduse a vegetable peeler
1 cupfinely diced broccoli floretswill almost resemble coarse green sand
8ounces frozen, pre-cooked medium shrimpthawed in cold water
For dressing
1/4cupwatermelon juice
2tablespoonsfresh-squeezed lime juice
1 tablespoonrice wine vinegar
2tablespoonsSweet Chili Sauce (no refined sugar variety)to stay paleo, use a naturally sweetened one like Date Lady Chili sauce mentioned in the blog post
Toppings:
1/2cup Asian micro greensor any micro green (or even mint or cilantro if micro greens unavailable)
1/4cupsprouted watermelon seeds
Instructions
In long sweeping motions, use a potato peeler to make thin strips of watermelon from the white part of rind. It's okay if some of the pink gets in there too.
Place these rind noodles in the bottom of 4 individual bowls or containers.*
Top watermelon rind with finely diced broccoli. Next add equal portions of thawed, pre-cooked frozen shrimp to each container.
In small bowl, stir together watermelon juice, lime juice, vinegar, and chili paste. Pour over tops of shrimp in container.
Top with a sprinkling of sprouted watermelon seeds and microgreen sprigs. Keep chilled until serving time.