Watermelon Gazpacho with Shrimp Ceviche Recipe

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(5 votes)

Main course

Ingredients:

Gazpacho:
1 large red bell pepper
1 ear corn
3 cups seedless watermelon
2 1/2 pounds ripe red heirloom tomatoes
1 pound English cucumber, peeled and seeded
1 chipotle in adobo, seeds removed, coarsely chopped
2 teaspoons chipotle adobo sauce
2 scallions, white and green parts only
1 garlic clove
3 Tablespoons lime juice
1/3 cup cilantro leaves, roughly chopped
2 Tablespoons extra-virgin olive oil
1 Tablespoon Kosher salt

Shrimp Ceviche:
1/2 lb. baby shrimp (70 count), cleaned and deveined
1/2 cup lime juice
1/4 teaspoon Kosher salt
1 Tablespoon finely chopped cilantro leaves

Methods/Steps:
Roast Peppers and Corn: Roast red bell peppers over an open flame until blackened. Put into a paper bag for 5 minutes then peel off charred skin and remove seeds and stem. Roast corn over a flame, turning frequently, until the corn is charred.

Chop and Puree: Roughly chop watermelon, tomatoes, cucumber, roasted red peppers and jalapeno. Cut corn off cob. Combine. Add chipotle and adobo, scallions, garlic, lime juice, cilantro, olive oil and salt. In a food processor or blender, puree the mixture until smooth. Transfer to a pitcher.

Shrimp: Combine shrimp, lime juice, salt and cilantro and allow to sit for 3 hours. Drain off juice.

Additional Tips:
To Serve: In center of individual serving bowls place small mound of shrimp ceviche. At the table, pour watermelon gazpacho into the bowls around the shrimp.

Serves 10

Recipe created by Parties That Cook® www.PartiesThatCook.com

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