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Watermelon Gazpacho with Shrimp Ceviche Recipe

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.

Recipe created by Parties That Cook®

Serves/Makes

Serves 10

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