Watermelon Jalapeño Vegan Ceviche
Watermelon takes the place of fish in this beautifully contrasting vegan ceviche. Its mild sweetness and firm bite take the lime cure beautifully. A showstopper that surprises even die-hard seafood fans.
No fish? No problem. This plant-based ceviche uses watermelon as the “protein” — its firm texture and mild sweetness take on the lime marinade beautifully, creating something that’s genuinely surprising and deeply satisfying even to committed seafood lovers.
🌿 Ingredients
- 4 cups seedless watermelon, cut into 2cm cubes
- ½ cup fresh lime juice
- 1 jalapeño, minced
- ¼ cup finely diced red onion
- 1 cucumber, diced
- 1 ripe avocado, diced
- Small bunch fresh cilantro
- 1 tbsp tamari or soy sauce (adds umami depth)
- Flaky sea salt to taste
- Tajín or chili-lime powder for rimming bowls
📋 Instructions
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1
Combine watermelon cubes with lime juice, jalapeño, tamari, and a pinch of salt. Toss gently.
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2
Let marinate 15–20 minutes at room temperature — the watermelon will release some juice and absorb the lime beautifully.
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3
Add red onion, cucumber, and most of the cilantro. Fold gently.
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4
Taste and adjust seasoning. The balance of sweet, sour, salty, and spicy should be pronounced.
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5
Add avocado right before serving.
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6
Serve in Tajín-rimmed bowls with remaining cilantro and lime wedges.
🏆 Chef's Tips
Use only the firm red part of a ripe, but not overripe watermelon
You can use seeded or seedless watermelon types according to preference
English cucumber will add less liquid to the ceviche if you prefer it with less liquid
The red onion can be made a bit milder by soaking the diced onions in cold water for 10 minutes before use
Be careful not to overhandle the ceviche once the avocado is added as it will disintegrate