A Recipe for Cilantro Watermelon Ceviche From San Juan
Puerto Rico’s latest ceviche recipe
By Sarah Greaves-Gabbadon
CJ Contributor
As temperatures hit record highs all across the country, you’ll no doubt be looking for something light and refreshing to fill you up without weighing you down. Maria Germania Diaz, executive chef at San Juan, Puerto Rico’s Condado Plaza Hilton has just the thing: a flavorful, easy-to-make meal that requires no heat to prepare. Chef Diaz uses herbs from the hotel’s own garden to give zip and zing to the recipe, so be sure to pick the freshest you can find in the market. Then combine them with fresh fish and watermelon, and you’ll enjoy the taste of summer in every spoonful.
Condado Plaza Hilton’s Cilantro Watermelon Ceviche
2 lbs red snapper fillets (or other firm-fleshed fish), cut into ½ inch pieces,
½ cup fresh lime
½ cup red onion, finely diced
1 cup chopped seedless watermelon
1 Serrano chili, seeded and finely diced
2 teaspoons salt
oregano, jalapeño peppers and cilantro, to taste
Method:
In a non-reactive casserole dish, Place the fish, onion, watermelon, chili, salt, and oregano in a non-reactive casserole dish. Cover with lime juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the lime juice. Return dish to the refrigerator and let sit for a few more hours, allowing time for the flavors to blend. As the fish absorbs the flavor, its color will change from a translucent pinkish gray to opaque white. Remove and top with jalapeno peppers and chopped cilantro, to taste. Serve on appetizer spoons.
