One of the best parts of summer is juicy watermelon, the quintessential summer fruit! It goes great in recipes, topped on salads, or in this Shrimp and Watermelon Ceviche. I served it on my salt block which adds subtle salty flavor and makes for a pretty presentation! You can serve this as a light lunch or an extra special appetizer!

Health Benefits of Watermelon

Watermelon is one of the most alkalizing foods that you can eat which means that it helps keep your body’s Ph level normal. It is also super hydrating as it is mostly water. Eating watermelon in the summer can help prevent heat stroke due to its high amount of electrolytes.

Did you also know that watermelon is loaded with antioxidants and a great source of Vitamin C? This helps fight cancer and protects your bones and cartilage. It is also a good source of beta-carotene, essential for eye health, as well as potassium which is good for high blood pressure and helps prevent heart disease. Plus, watermelon’s pink color comes from the lycopene in it which has been proven to reduce cholesterol.

This low-calorie fruit is also an excellent go-to for staving off sugar cravings. Not only does the crunchy texture and sweetness satisfy your sweet tooth, the high fiber content also satisfies your hunger. Loaded with vitamins, mineral, and amino acids, watermelon should be a big part your diet in the summer!

Print Recipe

Shrimp and Watermelon Ceviche

Prep Time

15 minutes

Servings

servings

Ingredients

• 12 ounces cooked shrimp, peeled and deveined
• 1/4 cup red onion, diced
• 1/2 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/2 red chili pepper, minced ribs and seeds removed (more or less for desired heat)
• 2 cups watermelon chunks
• 1 avocado cut into cubes
• 1/2 cup English cucumber chopped
• sea salt and pepper

Prep Time 15 minutes Servings servings Ingredients 12 ounces cooked shrimp, peeled and deveined 1/4 cup red onion, diced 1/2 cup fresh lime juice 1/4 cup fresh orange juice 1/2 red chili pepper, minced ribs and seeds removed (more or less for desired heat) 2 cups watermelon chunks 1 avocado cut into cubes 1/2 cup English cucumber chopped sea salt and pepper

Instructions

1. Slice shrimp into 1/2 inch pieces and place in medium bowl. Add lime juice, orange juice, red onion, and chili pepper; toss to combine. Chill for 20 minutes.
2. Add watermelon, cilantro, avocado, and cucumber and toss to coat. Season to taste with salt and pepper. Serve with baked plantains or tortilla chips.

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Erin Sands

Erin Sands is a Certified Culinary Nutrition Expert whose focus is on using food and nutrition to build health and reverse disease.

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