Shrimp Ceviche
Poached Shrimp, Grilled Watermelon, Avocado, Watermelon Leche De Tigre, Espelette, Pea Shoots
Chefs Jamilka Borges and Lizzie Sestito of Lilith | Pittsburgh, PA
“Watermelon is always an ingredient that I have wanted to like, but for some reason I haven’t. While recently testing recipes, I decided to grill watermelon and it was a total game changer for me. The caramelization of the sugars and the smokey flavor it added made me enjoy watermelon for the first time in my life. I knew for this campaign, I wanted to do a cold and refreshing dish. We are a Puerto Rican-inspired restaurant and we often have a ceviche variation on the menu. It seemed like the perfect way to showcase watermelon and create a dish Chef Jamilka and I know would be a summer favorite. The dish is bright, tropical and refreshing with poached shrimp, watermelon leche de tigre, grilled watermelon, and avocado. The sweetness of the watermelon balances out the creaminess of the coconut milk and adds a smokiness you don’t always find in a ceviche.” — Chef Lizzie Sestito
Adapted by StarChefs | June 2025 | Photo: Tom O’ CONNOR
INGREDIENTS
Watermelon Juice:
Yield: 1 quart
2 quarts cubed watermelon
Watermelon Leche de Tigre:
Yield: 2 quarts
1½-inch piece ginger, minced
¼ cup garlic cloves
¼ cup minced white onions
27 fluid ounces coconut milk
1½ cups soursop purée
1 tablespoon green curry paste
3 limes, zested and juiced
2 teaspoons kosher salt
Poached Shrimp:
Yield: 1 quart
1 bunch fresh dill
4 bay leaves
1 lemon, halved
Kosher salt
11 pounds jumbo shrimp
Grilled Watermelon:
Yield: 1 quart
1 whole watermelon, cut into 4-inch rectangles
Olive oil
Kosher salt
Espelette pepper flakes
To Assemble and Serve:
1 avocado, halved and sliced lengthwise
Ground black pepper
Kosher salt
Pea shoots
Edible flowers
METHOD
For the Watermelon Juice:
In a blender, add watermelon and blend on high speed. Strain and set aside.
For the Watermelon Leche de Tigre:
In a blender, combine ginger, garlic, onions, and ½ cup coconut milk until smooth. Add remaining ingredients and 2 cups Watermelon Juice. Blend until smooth. Transfer to an airtight container and refrigerate.
For the Poached Shrimp:
Prepare an ice bath and set aside. Bring a pot of water to a boil. Add herbs, lemon, and salt. Add shrimp and poach 2 minutes, or until just cooked through. Shock in ice bath and let cool. Once cooled, slice in half lengthwise. Set aside.
For the Grilled Watermelon:
Prepare and heat a grill. On a work surface, season watermelon with olive oil, salt, and espelette pepper. Grill until desired grill marks are achieved. Let cool 10 minutes. Once cooled, slice into similarly sized pieces to Poached Shrimp.
To Assemble and Serve:
Arrange 8 Poached Shrimp in a circle on the bottom of a chilled serving bowl. Carefully place 1 slice Grilled Watermelon between each piece Poached Shrimp, then place 1 slice avocado between every 3 pieces Poached Shrimp. Pour 1 ounce Watermelon Leche de Tigre in the center of the circle and 1 additional ounce around the outside of the circle. Season with pepper and salt. Garnish with pea shoots and flowers.
