Salmon, Tuna, Mint, Red Onion Ceviche in Watermelon

What to eat in 90 degree, muggy, humid NYC weather? I tend to favor preparing multi-course dinners consisting of a few light treats that receive minimal high heat cooking techniques.

Ceviche is frequently part of my plans.  I buy the best sushi grade fish I can find (Citarella is my source of choice) and slice the fish carefully into small chunks. After reserving the fish in the fridge, I begin to make the acidic dressing that will flavor the fish.  I went with a mixture of fresh squeezed lemon and lime juice, adding some chopped fresh mint and finely diced red onion.  I also added a pinch of cayenne to the liquid and just a touch of olive oil. 

In order to add another element of cool freshness to the dish, I decided to cut thick rectangles of watermelon, then simply carved out the middle with a pairing knife. I placed a few pieces of the fish in the watermelon, seasoned the fish with salt, then added a few shots of the dressing to the fish.  I served three of these watermelon filled treats per plate.  You have to try this....

Comments

[elizabeth]

wow... I've been quietly reading this site for a while now, loving everything. And today I am inspired beyond restraint to comment on this wondrous concoction I see before me. Try habanero chilies instead of cayenne. They have a delightful, fruity flavor when used VERY sparingly... just a thought.

*loving you*

[joe]

thanks elizabeth. virtual love rules! drop me a note if you end up experimenting with this, love to hear feedback....