Recipe Harriet Boucher, Images Ashlee DeCaires

Serve this ceviche as a starter for your alfresco summer dinner after a day’s fishing. Adjust the lime juice to your preference – don’t let it overpower the sweetness of the melon.

2 cups watermelon, cubed (about a 600–700g wedge)
400–500g white fish, cubed
1 small shallot, finely diced

small handful of coriander, finely chopped
1 green chilli, seeded and finely diced
flaky salt
3–4 tbsp lime juice
baby cos lettuce

Mix the cubed watermelon and fish, shallot, coriander, and green chillies together in a bowl, along with a pinch of flaky salt. Pour over the lime juice and stir so everything is well coated. Allow to marinate in the fridge for one hour.

Arrange small cos lettuce leaves, cup-side up on a serving platter. Scoop a spoonful of ceviche into the middle of the lettuce and garnish with extra coriander leaves.

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