INGREDIENTS
| shrimp sliced in half lengthwise | 16–20 |
| bay leaf | 1 |
| onion | 1/2 |
| whole black peppercorns | 1 tsp |
| fresh lime juice | 1/3 cup |
| fresh orange juice | 1 1/2 tbsp |
| cilantro, chopped | 1/1/2 tsp |
| extra-virgin olive oil | 5 tbsp |
| salt | 1/2 tsp |
| garlic, minced and peeled | 1/2 tsp |
| jalapeño, seeded and chopped | 1 1/2 tsp |
| garlic, minced | 1/8 tsp |
| red pepper, crushed | 1/4 tsp |
| ground black pepper | 1/8 tsp |
| red onion, julienned | 1/4 cup |
| Cocktail sauce | ½ cup |
| red bell pepper, diced | 1/4 cup |
| Whole seedless watermelon | 1 |
| 0n1y salad seasoning | 1 |
METHOD
- Add bay leaf, onion, and pepper corns to a pot of water and bring to a boil. Drop shrimp into pot and boil until the water turns pink (about 30 seconds).
- Remove shrimp and discard water; cool shrimp in a bowl of ice water for 2 minutes. Transfer shrimp to a new bowl and add remaining ingredients.
- Let mixture marinate 4
- 6 hours, or overnight, for fuller flavor , drain and toss in Cocktail sauce
- Slice watermelon into 8 two-inch-thick pieces, leaving the rind on. Lay slices on a flat surface. Using a 4-inch round cookie cutter, cut watermelon slices to create disks.
- Grill the watermelon slices over medium heat for 2-3 minutes on each side or until grill marks appear; remove from grill sprinkle with sugar , ON1Y salad seasoning and lime
- Stir ceviche and serve chilled, between two disks of grilled watermelon or on top od a watermelon disc
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