When it's too hot outside to turn on the oven, throw together this refreshing ceviche that combines cool watermelon and creamy avocado with spicy chipotle. Created by Susan Feniger, chef and owner of Mud Hen Tavern in Los Angeles, it's the perfect balance of salty and sweet -- with a hint of heat.
1/2 cup watermelon, diced
3 Tbsp. avocado, diced
1 Tbsp. red onion, diced
1 tsp. soaked pickled chipotle
1 Tbsp. corn nuts, rough chopped
1.5 Tbsp. dressing (below)
Salt to taste
1 Tbsp. cilantro
Toss all ingredients with finished dressing. Season with salt to taste.
1/2 cup tangerine juice
1 cup extra virgin olive oil
3/4 cup chipotle vinegar (1 cup red wine vinegar, 2 each dried chipotle chiles seeds removed)
1/2 tsp. salt
Wisk all ingredients together until combined.
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