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Summer Dining: Salmon Ceviche and Corn Salad in a Watermelon Cup

June 25, 2012 by Joan Nova in "Foodie" Activities, Finishing Touches, Fish/Seafood, Food Challenge, Fruit, Techniques, Vegetables | 19 Comments

Salmon ceviche, watermelon and fresh corn are a delicious threesome, especially in summer. Depending on the portion and presentation, this dish can be served as a light meal, an appetizer (shown), or an amuse bouche/cocktail party item (shown below).

Kitchen PLAY is a virtual progressive dinner party with a secret sponsor that all participants must highlight in their dish. I’ve been involved before when Lindsay Olives was the sponsor. This invitation to participate in “Summertime Dining” was sponsored by  CUTCO Cutlery. “Interesting”, I thought. “A product, not a consumable.”

I remember seeing these knives with their unique (and comfortable) handles in my mother’s kitchen drawer, but I’ve never had one. CUTCO has been around for a long time (since 1949) and now I know it’s with good reason. It’s a real utility knife. I was also impressed to learn that: (1) they’re made in America and (2) they offer a forever guarantee.

 I’ve dubbed my new CUTCO trimmer ‘my LIFO knife’.
It was last in in the drawer, but the first out these days.

The knife I received was a trimmer and I knew immediately that I wanted to test its precision and power so I decided to use it to to remove the corn from the cob, carve into the watermelon, and skin and dice the iced salmon. I also used it to mince the vegetables.

As an appetizer.

As an amuse bouche.

8 ozs. partially iced* organic salmon
1 shucked ear of corn (keep raw)
handful cilantro minced
1/4 cup red onion minced
1/2 small scallion minced
2 lime (juice and zest)
2 lemon (juice and zest)
6 cherry tomatoes diced
hot sauce
dash of honey
salt, pepper, chili with lime (McCormick’s) dry powder

*Place fresh salmon in freezer for about 20 minutes to firm up for dicing (if frozen, do not defrost thoroughly before cutting).

Salmon Ceviche
Skin and dice fish.
Squeeze citrus juices over it and add zest, cilantro, tomatoes, salt + pepper and a splash of hot sauce.
Toss and refrigerate for about 2 hours (toss a couple of times while refrigerated to be sure marinade is hitting all parts of fish).

Corn Salad
Slice kernels off in downward motion into a bowl and toss with scallions.
Dress with extra virgin olive oil, lime juice, chili powder, and a drizzle of honey.

Push a small square metal mold (similar to this) into the thickest part of a halved and skinned watermelon. Carve around the mold to precisely extract the block and then use a melon baller or apple corer to scoop out hole in center. You can also use a trimmer if you have one!

Assemble as shown. Serves 6-8 watermelon cups, about 12 spoons.

Finishing Touch: Adjust seasoning if needed, add a little more fresh cilantro and chili powder.

•     •     •

To celebrate summertime dining, CUTCO Cutlery is also sponsoring a delicious giveaway at Kitchen PLAY. Simply recreate one or more recipes from this month’s Progressive Party, post about the experience on your blog and provide a link to your post on Kitchen PLAY to enter.  All qualifying bloggers in each course will be entered to win a CUTCO Salad Mates gift set, which includes a Paring Knife and Trimmer (six prizes total, valued at $113 each). Prizes will be shipped directly to each winner. Please review the complete contest rules before entering.

[This is a sponsored post for which I will be nominally compensated.]

NOTE: Some recipes found on FOODalogue are offered without ingredient quantities. They're meant as a guide to food pairings and techniques to be experimented with … in your own kitchen … to your own spice and taste levels … to your preferred portion sizes … and to however many people you’re cooking for. A perfect meal has multiple levels of flavor and textures, bright colors and tastes, and healthy(ish) choices. It's all about enjoyment. Enjoy the process, the presentation and the just rewards...eating!


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  1. It’s summer and I love salads such as this. So fresh and pretty. Your presentations are stunning Joan.

    Had to smile at your LIFO comment. I suspect there was some retailing in your background. It’s a great term to use for the knives. They have been around forever and it’s nice to see that they are still going strong. Everyone has had them at one time or another.
    Sam @ My Carolina Kitchen recently posted..Lentil Salad – Delicious and Easy for Busy DaysMy Profile

  2. Aggie says:

    I just made ceviche for first time and loved it! Will have to make again with salmon, this looks delicious and so refreshing.

  3. What gorgeous photos at every stage. This looks so refreshing and is just such an original combination of ingredients–I always love how your mind puts things together. Hope you had, or are having, a splendid time in Spain!
    Flavors of the Sun recently posted..Pineapple GazpachoMy Profile

  4. This is perfect and the presentation is absolutely beautiful. Phil said next time you make this for him. I own Cutco knives and I can’t live without them.

  5. Sarah Caron says:

    What beautiful colors! I will never forget my first ceviche, which I ate on a Mexican beach while on a research trip in college. Love it — but I have never attempted it at home before. Perhaps I will soon with this awesome recipe.

  6. Robin Sue says:

    Welcome back Joan. And already feeding us well! This is a lovely combination and perfect for summer when I don’t feel like turning on the oven.
    Robin Sue recently posted..Good Humor-like Strawberry Shortcake Ice Cream BarsMy Profile

  7. That is a magnificent recipe. Genius really with cold salmon and watermelon. Looking at the ingredients it says Joan’s summer. Mine too.
    angela@spinachtiger recently posted..Mangia, NashvilleMy Profile

  8. Beautiful! Simple, delicious, nutritious, refreshing and economical, really! What a lively and lovely summer dish! YUM! And a good knife goes a long way in a cook’s kitchen. There is nothing worse than a dull knife!

  9. Nutmeg Nanny says:

    This looks great! When I was in Hawaii we had a salmon ceviche dish. This reminds me a lot of that. Delicious!
    Nutmeg Nanny recently posted..Summertime SangriaMy Profile

  10. I would’ve never thought to pair watermelon and salmon, but it sounds incredible. What a beautiful presentation too. Love this!

  11. how gorgeous and sophisticated, Joan!
    amelia from z tasty life recently posted..A lighter caponata (“al forno”: roasted)My Profile

  12. That is a beautiful dish! my husband would love it!

  13. How beautiful! Thanks for showing us several ways to present it. Nice to be on the same menu with you!
    Dorothy at Shockinglydelicious recently posted..Happy 4th of July from Food Bloggers L.A.!My Profile

  14. What a gorgeous combination of ingredients…and beautifully presented too! Oooh! I’m stealing this and will attempt a Greek version for summer (thinking cap on…).

  15. You know this is completely up my alley as you know my obsession with raw fish :) I love everything about this Joan – the flavors, the colors, the presentation, the everything. Also want to say THANK YOU for your kindest words re: my writing skills. 9 out of 10 I’m left hanging in the dark so you comment means a lot!

    chow! Devaki @ weavethousandflavors
    Devaki @ weavethousandflavors recently posted..Three B’s to a Loaf ~ Buttermilk, Banana & BlueberryMy Profile

  16. What an elegant and refreshing dish. It’s so pretty and looks scrumptious.

    Thanks for being a part of the YBR:) Have a great holiday.
    Nancy/SpicieFoodie recently posted..Three Years Later, And Pork Tacos In Red Indian Chile SauceMy Profile

  17. bellini says:

    This is a very colourful amuse bouche for the summer palate Joan.

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  1. […] Joan from Foodalogue dices up the brightest of summer flavors with her CUTCO Trimmer to create one delicious bite of  Salmon Ceviche with Watermelon and Corn. […]

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