Serves 4-6

1 1/2   cups 16-20 count Texas shrimp, cleaned and deveined
2         cups fresh lime juice
20       roma tomatoes, seeded and diced small
3         serrano peppers, minced
1         Texas red onion, diced small
2         bunches Texas cilantro, cleaned, stemmed and chopped
1         Texas watermelon
         Kosher salt to taste
         Fresh ground pepper to taste
         tortilla chips
         lime wedges for garnish
To cook, chop shrimp to 1/2 inch thick.  Combine shrimp and 1 1/2 cups fresh lime juice and place
in refrigerator for 24 to 36 hours until shrimp is no longer opaque.  Drain, rinse and reserve.
For the pico, mix roma tomatoes, serrano peppers, red onion, cilantro, 2 Tablespoons lime juice,
Kosher salt and black pepper to combine.  Dice 1 1/2 cups watermelon to 1/2 inch and set aside.
To assemble, mix 1 1/2 cups shrimp, 1 1/2 cups watermelon, 1 1/2 cups pico and 2 Tablespoons
lime juice.  Place in serving dish.  Garnish with lime wedges and serve with chips.


Chef Sam Dickey blends south-of-the-border flavors to create regional cuisine with
Texas flair.  Shrimp and watermelon ceviche is a warm weather favorite, highlighting two
great Texas harvests!
Chef Sam Dickey    -     The Granite Cafe    -    Austin, Texas