Melon Gazpacho with Shrimp Ceviche

Melon Gazpacho with Shrimp CevicheThis is a nice light dish, it's sweet, savory and tangy. Perfect for the summer and great for a party.  You could easily serve this for a party in shot classes or eat for lunch or as a part of 3 course dinner.  Don't worry too much about the cuts unless you're trying to recreate the look here.  

Enjoy.

Serves 4

For the gazpacho

1 ripe cantaloupe or musk melon

1 T shallot

Rice vinegar to taste

Honey to taste

Method:

Trim the skin off of the melon and cut in half.

Deseed

Once cleaned cut in to 1in. cubes and place in a blender.

Add the shallot and blend until smooth.(about 3 mins)

Add the vinegar in tablespoon increments until tastes balanced. (I used about 4 T)

Add honey to preference.

Do not strain!

For the ceviche

10 oz shrimp 21/25

3 limes (juiced)

1 fresno( sliced into thin rings)

1 Persian cucumber (minced)

1 jalepeno (deseed and brunoise)

1 T Cilantro (fine chopped)

1 T Mint (fine chopped)

Method:

For the shrimp, cut in to small ¼ inch or smaller pieces.

In a bowl add everything except the fresno and stir evenly and place in the refrigerator for an hour.

Once fully “cooked”. Place in a bowl and pour over with gazpacho.

Garnish with fresno rings and mint and cilantro leaves.