Salt & Light


Watermelon Shrimp Ceviche + Exciting Announcement

Before we get to the food, I have to share some fun news!!

I am officially partnering with the Dallas Farmer’s Market to bring you specially curated recipes using fresh, seasonal produce from your local partners. I’m so excited to learn more about seasonal produce together and bring you the stories behind each vendor at the market.

Growing up in the small rural town of Decatur, TX, I was surrounded by farms. But oddly enough, there wasn’t a lot of connection between those local farms and consumers. Our farmer’s market was basically a small fruit stand with a handful of options, so most people stuck to the big-name grocery store.

Coming to Dallas, I was shocked that the same title of “farmer’s market” could be used to describe the mall of vendors that sold everything from potatoes to home décor. The marriage of the modern, innovative Dallas style with the personal, nostalgic nature of the local farmer was unlike anything I’d ever experienced. It brings the excitement that comes with the promise and possibilities of the big city lights, but remains rooted in the familiarity of the front porch light of small town. And I see my story right there in the middle of it.

Whether it be food, art, or clothing, sharing things that we cultivate with our hands is a deeply communal act that humans have practiced from the beginning of time. It hinges on trust, friendship, and a sense of pride in our work. The art of knowing the hands and hearts behind the food and clothes we buy continues to become a rare form, and I love that the Dallas Farmer’s Market seeks to preserve the beauty of the small business.

I am so excited about this opportunity to partner with Dallas Farmer’s Market and do exactly what I love- bring people together around wholesome, nutritious food. In partnering with them, my goal is to help by bridge the gap between the farm and table; piecing together the products from each expert farmer to present you with a sum greater than its parts- and a recipe to replicate. I hope you will come along as I seek to bring human connection to every aspect of sharing a meal around the table- starting from the source, celebrating the preparation, and savoring the last bite.

Now, what you’ve been waiting for…

So I have a confession to make… I have not purchased a watermelon all summer. I know, I couldn’t believe it either when I headed out to the Watermelon Festival at the Dallas Farmer’s Market and I realized that I’d been a victim of a tragic, watermelon-less summer thus far. But that was quickly atoned for when I saw the mounds of red, yellow, and orange (who knew?) melons… and I may have gone a little overboard with excitement. But I knew I had to figure out something to do with them besides eat it by the spoonful (which I did as well), so I shopped around at some of the other vendors for a little inspiration, and it hit me- ceviche!

I know what you’re thinking… watermelon and shrimp?! Trust me, I was skeptical at first as well, but being the adventurous eater I am, I ran with my crazy idea and was pleasantly surprised.

The watermelon is the key player in this mix- the sweetness balances the acidity of the tomatoes, the spice of the jalapeno, and the zest of the lime and cilantro. And it makes for the perfect summer recipe for so many reasons- it puts that gigantic watermelon that you couldn’t resist buying (and carrying up 3 flights of stairs… me, ha) to good use, it’s full of fresh flavors, bright colors, and the perhaps the best part… you don’t have to cook a single thing. It’s not uncommon to get a string of 105 degree days in Texas, and the air conditioning has enough to compete with without you turning on your stove or oven. This is great as an appetizer or light dinner to enjoy by pool or on a picnic, and the longer it sits, the better it gets.


Watermelon Shrimp Ceviche

  • 1/2 lb. cooked shrimp
  • 1 cup red watermelon, cubed
  • 1 cup yellow watermelon, cubed
  • 1/2 large avocado, cubed
  • 1 cup cherry tomatoes, quartered
  • 1 green tomato, diced
  • 1/4 red onion, finely chopped
  • 1 jalapeno, diced
  • handful fresh cilantro, roughly chopped
  • juice of 2 limes
  • juice of 1 lemon
  • generous pinch of salt
  • corn chips or lettuce cups, for serving


To Prepare:
You’ll get some good practice with your knife skills with this recipe. I like to keep mine in good sized chunks so that you can see and taste each ingredient distinctly, but you can also chop them a bit finer to ensure that you get every flavor in each bite. Combine all ingredients in a bowl and let sit for a bit before eating (if you can wait) to let the flavors meld together. Serve with corn chips, or lettuce cups for grain-free.

Body, Main Attraction, On The Side




Watermelon Shrimp Ceviche + Exciting Announcement

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