I feel like this refreshing simple salad holds so much pretension because I call it ceviche. If you are unsure of what ceviche is, it’s a humble fisherman’s food of raw fish/shellfish, citrus juice, chili pepper and fresh herbs. By adding lime, lemon or even grapefruit juice, it cooks the raw fish providing anyone with a quick, no cook meal that is refreshing in the heat of the summer. A few years ago this very simple staple got thrown into the culinary spotlight and it now is tossed into every other restaurant’s menu.
The thought of ceviche has always been intriguing to me but in no way shape or form, had I ever, conceptualized a veggie version until I was directed to check out a website called A Profound Hatred of Meat. Recently the author (Carly) posted a sweet geometrical picture of a de-constructed vegan ceviche and I knew I had to try making something similar. My recipe serves two large servings or 4 as a small appetizer. Hurry and make it because summer is almost gone!
Watermelon, Cucumber and Avocado Ceviche
adapted from A Profound Hatred of Meat Watermelon Avocado Tofu Ceviche
- 3 cups of finely cubed watermelon (1/2 inch cube)
- 1 avocado, pitted and diced
- 1 cup of diced cucumber
- the juice of 1/2 lemon
- 1 tsp fresh thyme
- 2 tsp fresh mint, minced
- 1 pinch of chili flakes, or minced fresh chili
- 1-2 tbs of olive oil
- sea salt to taste
Prepare the watermelon, cucumber and avocado and add to a large bowl.
Juice the lemon and pour over avocado to stop browning. Toss with fresh herbs and olive oil and season with chili flakes.
If you are serving immediately it’s ok to throw in the salt now. If you are serving in 30 minutes to an hour, omit the salt until you are ready to serve. The salt will draw out moisture from the ingredients and make the mixture soupy.