In case you didn't know, June 28th is National Ceviche Day and lucky for us, My Ceviche, and Zuuk Mediterranean owner Sam Gorenstein shares this cool and refreshing summer ceviche recipe featuring Key West Shrimp and Watermelon. Make it today, for July 4th festivities or any day to cool off from Miami's heat.
My Ceviche, which currently has four locations and opening two more soon in Midtown and at MIA Airport, prides itself on using fresh local fish in a variety of ceviches, tacos, burritos and bowls. Each location offers both eat in or take out in a casual "beach shack" setting. Read past MIAbites feature on My Ceviche here.
The recipe below is easy to make, colorful and very refreshing.
Key West Pink Shrimp l Key Lime / Watermelon
Yields 6 appetizer portions
• 1 1⁄2 C. Key Lime Juice, freshly Squeezed
• 1⁄2 C. Orange Juice, Freshly Squeezed
• 1/2 Branch Celery, chopped
• 1 Garlic Clove
• 1 Tsp. Ginger, chopped
• 1⁄2 Jalapeño, Seeded
• 1⁄2 White Onion, Peeled
Combine all ingredients in a blender until smooth. Pass through a fine mesh strainer. Set aside in the refrigerator.
• 11⁄2 - 2 lbs. Key West Pink Shrimp, peeled and deveined, blanched and cooled.
• 1 Red Onion, Thinly Sliced
• 2 C. Watermelon Seedless, cut into small cubes
• 2 Red Radishes, thinly sliced
• 2 Tbsp. Cilantro, Chiffonade
• Sea Salt
In a large bowl combine; shrimp, red onions, cilantro, jalapeños, and watermelon. Season with sea salt.
Fold all ingredients carefully to not damage the shrimp, or mush the watermelon. Add, about 1 1⁄2 C. of ceviche juice, mix again. Serve immediately in chilled bowls. Garnish with sliced radishes on top, and fresh kettle popcorn.
Brickell- 1250 S Miami Ave Miami, FL (305) 960-7825
South Beach- 235 Washington Ave. Miami Beach, FL (305) 397-8710
South Miami- 5900 SW 73 Street Miami Florida (305) 669-5000
Coral Gables- 232 Miracle Mile Coral Gables, FL (786) 558-8715
Check out pictures of the Coral Gables location below: