Watermelon–Buttermilk Ceviche
by
Carla Hall
Carla Hall’s refreshing watermelon “ceviche” is a bright, vegetarian spin on the classic seafood dish — combining juicy watermelon, herbs, citrus, and a tangy buttermilk dressing for the ultimate summer appetizer.
Prep Time:
15 Minutes
Cook Time
None
Serves:
6 Servings
Level:
Beginner
Ceviche Base :
3 cups watermelon, small diced
1 small cucumber, peeled, seeded, small diced
¼ cup red onion, finely minced
2 tablespoons jicama or fennel, tiny dice
1–2 tablespoons fresh jalapeño or minced Scotch bonnet
1 tablespoon basil, chopped
1 tablespoon mint, chopped
Flaky sea salt
Buttermilk–Lime “Leche de Tigre” :
¼ cup buttermilk
1 tablespoon lime juice
1 teaspoon lime zest
1–2 teaspoons honey
1 teaspoon grated fresh ginger
Pinch salt + white pepper
Drizzle olive oil
Ingredients
Step 1: Make the dressing
Combine buttermilk, lime juice, lime zest, honey, ginger, salt, white pepper, and olive oil in a jar. Shake until smooth.
Step 2: Build the ceviche base
In a bowl, combine watermelon, cucumber, onion, jicama, basil, mint, and jalapeño. Lightly season with salt.
Step 3: Combine
Gently fold the dressing into the watermelon mixture.
Step 4: Adjust seasoning
Taste and adjust salt, lime, or spice as needed.
Instructions
Spoon into cups or bowls, garnish with herbs, and serve with plantain or cassava chips.