Watermelon deserves a round of applause. Nothing quite hits the spot in the Texas summer like the cold, sweet treat. Afraid of watermelon fatigue? Don’t worry. Here are a few ways to make sure you enjoy it all summer long.
2 lbs white fish fillets (such as tilapia), cubed
8 -10 garlic cloves, chopped
1 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh cilantro, coarsely chopped
1-2 large jalapeno peppers, chopped (and seeded if you want less kick)
Juice of about 12 limes, strained
1 red onion, thinly sliced
1. Combine all first six ingredients and cover with lime juice.
2. Place red onion atop the mixture and give it some alone-time in the fridge for a few hours (at least 2, but 3 is better). Meanwhile, start on your watermelon salsa.
3 cups watermelon, chopped and seeded
1 1/2 Tablespoons lime juice
1 Tablespoon red onion, finely chopped
1 Tablespoon cilantro, roughly chopped
1 1/2 teaspoons jalapenos, finely chopped
1/8 teaspoon salt
1. Combine everything in a bowl.
2. Cover and refrigerate for at least an hour, then serve alongside the ceviche.
Watermelon, Feta & Mint Salad
1 seedless watermelon
3 oz. goat’s milk feta (or more at your discretion!)
1 bunch mint, finely chopped (or, if you prefer, cut into fine ribbons)
1. Dice the melon into bite-sized pieces. Don’t get fussy about it, though, big chunky bites are best.
2. Place the melon pieces (be gentle!) in a large salad bowl.
3. Sprinkle melon cubes with feta and mint and give the bowl a civilized little shake to mix things up.
4. Drizzle with honey.
5. Hit it with some black pepper.