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Watermelon shrimp ceviche

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.

Watermelon shrimp ceviche

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.

More no-cook summer recipes

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Buffalo chicken pasta salad
Peanut butter fudge

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