Mixed Seafood and Watermelon Ceviche'tini's
This is a very easy summer appetizer. The key is to use the freshest seafood available, and in this recipe there is a combination of both cooked and raw seafood to vary the flavor and texture, but you can easily use all cooked seafood if you prefer. The fresh flavors and contrast of colors and textures is especially festive when served in martini glasses just for fun.
2 cups watermelon, puréed
1 cup sake or dry white wine
1/4 cup lime juice
3 tablespoons raw honey
1 tablespoon minced ginger
1/4 cup vodka (optional)
4 large garlic cloves, minced
3/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon cumin
1/4 teaspoon coriander
1/2 of a fresh poblano pepper
1 1/2 cups fresh bell peppers in a variety of colors (red, orange and yellow), diced small
1 cup multi color small tomatoes; 6 left whole and the rest diced small
1 cup fresh watermelon cut into small little balls or cubes
1 cup red onion, diced small
1/4 cup fresh fennel bulb, diced small
1 ripe avocado, ripe but still slightly firm, cut into small balls or cubes
1/2 cup fresh cilantro, chopped
1/4 cup olive oil or avocado oil
1/2 teaspoon sesame oil
1 pound fresh shrimp, cooked; 6 left whole and the rest diced
4 -6 ounces fresh sushi grade hamachi (yellowtail), diced
4-6 ounces fresh sushi grade ahi tuna, diced
1 lime, sliced into 6 wedges
More cilantro for garnish
In a small saucepan, bring the watermelon puree, sake, lime juice, honey, ginger and vodka to a boil and boil until the liquid reduces to 1 cup. Add in the garlic, red pepper flakes, salt, cumin and coriander. Remove from heat and cool.
In a large bowl, mix together the poblano, mixed bell peppers, tomatoes, watermelon balls, onion, fennel, cilantro, avocado and oils. Pour in the reduced watermelon sauce and blend very gently. Season with salt and pepper. Refrigerate for up to 2 hours.
When ready to serve, fold in the diced seafood into the vegetable mixture. Spoon some of the mixture into 6 large martini glasses. Garnish with one of the whole shrimp and serve with lime.
Recipe and photo courtesy of Brier Neel, our good friend, and award-winning chef.