Summer Watermelon and Ceviche Salad
My watermelon ceviche salad is a celebration of summer and homage to my number one 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.
2 lemons, juice and rind
3 limes, juice and rind
2 oranges, juice and rind
1 chili, minced
1 red onion, sliced
1 tablespoon minced ginger
2 tablespoons coconut cream
½ cup chopped cilantro
10 ounces white fish (mahi-mahi or yellowtail), sliced thin or cubed
7 ounces watermelon cut into ¾-inch cubes
9 ounces cherry tomatoes, halved
½ avocado, sliced
3½ 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.
