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


    1. 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).
    2. 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.
    3. Let mixture marinate 4
    4. 6 hours, or overnight, for fuller flavor , drain and toss in Cocktail sauce
    5. 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.
    6. 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
    7. Stir ceviche and serve chilled, between two disks of grilled watermelon or on top od a watermelon disc