Food

Tip

Prepare for a great light lunch on a hot day.

Summer Watermelon and Ceviche Salad

My watermelon ceviche salad is a celebration of summer and homage to my #1 chef rule: Fresh is best. Citrus-marinated fish, coconut, chilled watermelon, and garden herbs fold together to create a healthy, flavor-packed salad with more colors than a Venice sunset. It’s one of my favorite ways to serve fresh seafood and requires nothing more than a chopping board and a bowl. The fish actually cooks and tenderizes in the marinade’s acidic citrus juices, making it melt-in-your-mouth delicious.

Serves 4

2 lemons, juice and rind

3 limes, juice and rind

2 oranges, juice & rind

1 chili, minced

1 red onion, sliced

1 tablespoon ginger, minced

2 tablespoon coconut cream

½ cup cilantro, chopped

10 ounces white fish (mahi mahi or yellowtail), sliced thin or cubed

7 ounces watermelon cubes (3/4 inch)

9 ounces cherry tomatoes, halved

½ avocado, sliced

3 ½ ounces arugula

6 slices prosciutto

1. To make the marinade, put the juices, chili, onion, ginger, coconut cream, and half the coriander in a medium bowl and mix to combine. Add the fish and toss to coat. Cover and refrigerate for 1 hour.

2. Put the watermelon, tomato, avocado, arugula, and remaining coriander in a large bowl. Toss gently, add the marinated fish, and toss gently again.

3. Arrange the salad on a serving platter and scatter with the torn prosciutto.

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