This is a different take on a ceviche. Inspired by the ingredients for Waldorf salad and paired with sweet, ripe honeydew, this ceviche is light and refreshing.

Melon, ceviche
Jacquelyn Rummel

Waldorf Ceviche

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 2
Course: Lunch
Ingredients Method Notes

Ingredients
  

  • 1 whole Honeydew Choose a fragrant one with bug marks
  • 2 whole Apples Gala, honeycrisp or fiji
  • 2 whole Radishes
  • 1/4 whole Vidalia Onion
  • 4 Sprigs Cilantro May substitute mint or use both
  • 1/4 Cup Walnuts
  • 2 Whole Limes
  • 1/4 Cup Bell Pepper De-seeded
  • 1 Whole Serrano Pepper De-seeded
  • 1/8 Tsp Himalayan Salt Or to taste
  • 3 Stalks Celery Chopped

Method
 

  1. Prepare Waldorf Ceviche in medium bowl
  2. Cut melon in half and remove seeds
  3. Use a melon baller to remove the fruit from the shell and place into medium sized bowl
  4. Squeeze limes into bowl
  5. Core and peel the apples. Cut into slices then cut the slices in half. Add to bowl and toss to coat with the limes juice
  6. Wash and de-string the celery. Chop into small pieces and add to bowl
  7. Remove seeds and membrane from peppers. Chop Bell pepper and add to bowl
  8. Finely chop serrano pepper and add to bowl
  9. Clean cilantro and remove leaves from stem. Chop the leaves and add to bowl
  10. Finely slice radishes and add to bowl
  11. Finely slice onions, then chop them and add to bowl
  12. Chop walnuts and add to bowl
  13. Toss all ingredients in the lime juice. If necessary, add more lime juice
  14. Marinate 30 minutes in the refrigerator
  15. Serve in the melon shells

Notes

 
A Snap Pea Sheep Recipe
I used cilantro for the detox properties. Feel free to use mint if desired.
Try other melon with this recipe.
Optional ingredients are hearts of palm or cucumber.
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