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Watermelon Ceviche
I've had an idea for some time now to make a vegan ceviche using watermelon for the main ingredient. But I didn't want it to just be a fruit salad, and I wasn't sure how that was going to work.
Then when ordering other things from sayweee.com I saw they had Thai basil, which they often don't, and at a good price too. This seemed like a good direction, and sure enough it was.
1/2 a full size seedless watermelon, diced 1cm or a little smaller (about 12 cups) and drained well
1/4 pound Thai basil, minus the tougher bits of stem, roughly chopped
1 large jalapeño, sliced thin, with its seeds
1 avocado, diced 1cm or a little bigger
3 oz lime juice
1/2 tsp salt
The watermelon was still pretty wet and maybe next time I'll try pressing it. But not having done that was handy for solving the fact that I initially oversalted the dish.
If your diners don't all like their food spicy the jalapeño can be served on the side.
Then when ordering other things from sayweee.com I saw they had Thai basil, which they often don't, and at a good price too. This seemed like a good direction, and sure enough it was.
1/2 a full size seedless watermelon, diced 1cm or a little smaller (about 12 cups) and drained well
1/4 pound Thai basil, minus the tougher bits of stem, roughly chopped
1 large jalapeño, sliced thin, with its seeds
1 avocado, diced 1cm or a little bigger
3 oz lime juice
1/2 tsp salt
The watermelon was still pretty wet and maybe next time I'll try pressing it. But not having done that was handy for solving the fact that I initially oversalted the dish.
If your diners don't all like their food spicy the jalapeño can be served on the side.