Ceviche with watermelon and crabmeat

A specialty from South-America!
  • 3 Recipe - persons
  • cooking time: 20 min
  • difficulty


  • 1 small watermelon
  • 2 small shallots (or one big one)
  • 2 limes
  • 1 jalapeño
  • coriander
  • 3 1/2 -ounce crab
  • salt

How to prepare

We love ceviche! The exotic dish now reached Europe and is extremely popular. This fresh version with watermelon and crab will blow your taste buds away. By infusing the watermelon and crab in the sour lime juice mixture (or “tiger milk” how the Peruvians call it) you get the traditional acidic ceviche flavor!

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  • 1 Cut the watermelon into slices and get rid of the skin. Cut these slices into cubes of around one / two centimeters. Add some salt to release the juice out of the watermelon.
  • 2 Put the watermelon aside while preparing the ingredients. Take the shallots and chop them finely.
  • 3 Take the jalapeño and cut it in half. Take out the seeds and cut really fine. Now add the shallots and the jalapeño to a bowl. Then add some salt and the juice of the lime.
  • 4 Take four or five coriander leaves, get rid of the stocks, and chop it finely. Add it to the shallots with the jalapeño.
  • 5 Add the watermelon cubes into a fresh bowl. Then add the marinade with the watermelon
  • 6 Add the crab meat. Leave this for five minutes so the watermelon gets infused.
  • 7 Time to plait it up! Put the watermelon crab mixture on a plate. Finish with some coriander leaves.