melon ceviche

ceviche is a peruvian dish typically made from fresh raw fish cured in fresh citrus juices, most commonly lime or lemon. this refreshing recipe is made with melon instead. we used 3 types of melon, but you can pick your favourite and use only one, or as many, as you like.

leche de tigre, literally “tiger’s milk,” is the citrus-based, spicy marinade used to cure the melon, but it is also delicious for drinks.

melon ceviche can be made up to 2 hours ahead. tiger’s milk can be kept for up to 1 week.


4 servings

Time of preparation: 30 minutes

200g melon cantaloupe
finely sliced 200g honeydew melon
finely sliced 250g watermelon
finely sliced 2g micro coriander
1 banana shallot sliced
¼ tsp pink peppercorn
tiger’s milk shrub 300ml
lime juice (8 limes)
30ml @belazu_co cider vinegar
200ml agave
2 green jalapeño peppers


1. keep the sliced shallot in ice cold water before serving
2. divide melon slices among the serving dish plates, over-lapping them decoratively
3. pour tiger’s milk over the melon
4. garnish with the sliced chill shallots, the micro coriander, and some hand crushed pink peppercorn.

for the tiger’s milk

1. slice the jalapeño peppers
2. place the lime juice, the agave and the cider vinegar into a large jug and stir until the agave is dissolved
3. place in a jar or ceramic container, add the sliced jalapeños, cover and store in the fridge