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Watermelon shrimp ceviche

Jackie Dodd is a Los Angeles-based recipe developer, photographer, food writer and cookbook author. She runs two recipe websites. Domestic Fits combines original recipes with "how to" cooking and baking tips. The Beeroness focuses on...

No-cook, healthy, delicious!

This watermelon shrimp ceviche is my go-to meal in the summer when it's too hot to even think about turning on the oven. It's easy, delicious, gluten- and dairy-free, and hits the spot on the hot nights.

No-cook, healthy, delicious!

Watermelon shrimp ceviche recipe

Serves 4


  • 1/2 cup diced red bell pepper
  • 1/4 cup diced red onion
  • 1/4 cup chopped cilantro
  • 2 tablespoons diced fresh jalapeños, seeds removed
  • 1-1/2 cups raw shrimp, chopped (shell and tail removed)
  • 1/2 cup fresh-squeezed lemon or lime juice (or a mixture of both)
  • 3 cups watermelon, chopped
  • 1-1/2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon Sriracha sauce
  • Corn chips and Boston lettuce leaves for serving


  1. In a large bowl mix together the bell pepper, onion, cilantro, jalapeño, shrimp and lemon juice.
  2. Refrigerate and allow shrimp to "cook" in the citrus until opaque, about three hours (Note: you can substitute chopped cooked shrimp). Add the watermelon, salt, pepper and Sriracha, stir to combine.
  3. Serve with lettuce or chips.

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