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.
Waldorf Ceviche
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
Instructions
- Prepare Waldorf Ceviche in medium bowl
- Cut melon in half and remove seeds
- Use a melon baller to remove the fruit from the shell and place into medium sized bowl
- Squeeze limes into bowl
- 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
- Wash and de-string the celery. Chop into small pieces and add to bowl
- Remove seeds and membrane from peppers. Chop Bell pepper and add to bowl
- Finely chop serrano pepper and add to bowl
- Clean cilantro and remove leaves from stem. Chop the leaves and add to bowl
- Finely slice radishes and add to bowl
- Finely slice onions, then chop them and add to bowl
- Chop walnuts and add to bowl
- Toss all ingredients in the lime juice. If necessary, add more lime juice
- Marinate 30 minutes in the refrigerator
- 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.
