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Shrimp Ceviche with Watermelon

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.

Serves 4
Ready in 30 mins
Prep time 15 mins
Chill time 15 mins
232 calories per serving


> 1 (12 oz) bag Nature's Promise ® Medium to Large Cooked Shrimp, thawed
> 1 medium shallot
> 1 (1 inch) chunk ginger
> 1/2 cup orange juice
> 1/4 cup lime juice
> 1  jalapeño
> 2 cups watermelon chunks
> 1 avocado
> 1/2 cup cilantro


Pat the shrimp dry with paper towels, remove tails, and finely chop. Peel and thinly slice the shallot. Peel and finely grate the ginger.
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.
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.

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