Watermelon & Shrimp Ceviche
2-3 Hrs Prep; 40 Mins Cook
2 Loaves Martin’s Old-Fashioned Real Butter Bread
1 Pound Medium Raw Shrimp, peeled, deveined, and chopped into ½-inch pieces
3/4 Cup Freshly Squeezed Orange Juice, divided
3/4 Cup Freshly Squeezed Lime Juice, divided
4 Cups Watermelon, diced (½-inch pieces)
3/4 Cup Red Onion, minced
2 Tablespoons Jalapeño Pepper, minced
1 Teaspoon Orange Zest
1 Teaspoon Lime Zest
1/2 Teaspoon Kosher Salt
1 Cup (Loosely Packed) Cilantro Leaves, chopped
12 Large Mint Leaves, chopped
In medium bowl, combine shrimp, 1/2 cup of orange juice, and 1/2 cup of lime juice. Cover and refrigerate 2-3 hours, or until shrimp are pink and opaque. Drain and discard juice.
In large bowl, fold together watermelon, red onion, jalapeño pepper, orange zest, lime zest, and remaining orange and lime juices. Sprinkle salt over the top, then add the shrimp, cilantro, and mint. Fold gently to combine.
Cover and refrigerate for 30 minutes before serving.
Meanwhile, flatten Butter Bread using rolling pin. Cut into triangles or shape of your choice and arrange on baking sheet and spray with cooking spray. Bake at 350 degrees F for 5-10 minutes until edges start to crisp.
Serve ceviche with baked Martin’s bread “chips.”
Recipe adapted from: https://www.afarmgirlsdabbles.com/