We’ve replaced the traditional raw fish with cooked shrimp in this twist on the South American classic that’s equal parts satisfying and refreshing.
1. Pat the shrimp dry with paper towels, remove tails, and finely chop. Peel and thinly slice the shallot. Peel and finely grate the ginger.
2. In a medium bowl, combine shallot, ginger, and both juices. Thinly slice the jalapeño and add to the shallot mixture. Finely dice the watermelon and stir into shallot mixture, along with chopped shrimp. Season with salt and pepper. Refrigerate 10–15 min., until cold.
3. Halve, pit, and dice the avocado. Chop the cilantro. Stir both into the shrimp mixture. Use a slotted spoon to serve.
Serve with plantain chips for some crunch.