Melon Cevice

This recipe is a take on the popular seafood cevice that I love with a fruit and veggie twist. It has just the right amount of zing to take it from ordinary chopped melon to an extraordinary summer salad.

Ingredients
1/2 Watermelon
1 cantaloupe
1/2 Jicama
1 English cucumber
cilantro
1 lime
Fresh cracked pepper
2 t. Tajin seasoning (or 1 t. chili powder and 1 t. salt)

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​Cut jicama in half and peel away the thick skin.  Cut into thin, medium length pieces, about 1 1/2 to 2 inches.  Place in large bowl.

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​Cut watermelon in half.  Remove rind and cut melon into thin, medium length pieces.

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​Cut cantaloupe and cucumber into bite sized pieces and add to the bowl.  Mix up the fruit in the bowl and add the juice of one lime and about 2 Tablespoons of chopped cilantro.  Sprinkle Tajin seasoning over the top and mix again. If you don't have Tajin, use salt and chili powder instead. 
Finish with a few shakes of fresh ground pepper.

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Scoop seeds out before chopping.

Chop cucumber into smaller, bite size pieces.

Enjoy this delicious summer salad along side any of your favorite grilled meats.  It's light and refreshing on a hot summer day.

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​Tajin is a delicious  fruit seasoning popular in Mexico and south Texas.  I love the spicy kick it gives to fruit.  We eat it on apples, melon, cucumbers, and mango with a good squeeze of lime on the side.

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