Monday, May 18, 2015: Ceviche with Watermelon & Avocado By Chef Ivan Flowers, Top of the Market, San Diego

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Ceviche with Watermelon & Avocado 

By Chef Ivan Flowers, Top of the Market, San Diego 


Serves 4-6 

1 Lb. Halibut, cut into ½ inch cubes 

1 Large Jalapeno, seeded & minced 

2 Tbsp. Cilantro, chopped 

Salt 

Pepper 

1/8 Tsp. Ground Coriander 

2 Medium Avocados, Diced 

2 Tsp. Sweet Chili 

3 Roma Tomatoes, diced with pulp & seeds removed 

5 Oz. each, Fresh Lemon, Lime & Orange Juice 

1 Lb. Watermelon, cut into large squares 

Lavosh Crackers 

4 Chilled Parfait Glasses 

In a chilled glass bowl combine the diced halibut & citrus juices. Cover & let sit in fridge at least two hours. 

While halibut is curing, prepare all your fruits & veggies, then cover & put in fridge. 

After two hours, remove halibut from fridge & add: jalapeno, avocado, tomato, sweet chili, coriander & cilantro. Salt & pepper to taste. 

Place a cube of water melon in the bottom of a chilled parfait glass & using a slotted spoon, top the melon with the ceviche.  Top with Lavosh crackers & serve immediately.