We see y’all having a CLEAN Cause with breakfast & lunch.
So we thought we’d ask one of our favorite Austin taquerias to make a CLEAN Cause-inspired treat. Austin’s Nixta Taqueria whipped up a Watermelon Ceviche Taco that pairs perfectly with our crisp, zero calorie Watermelon Zero yerba maté. If you’re in Austin, you can enjoy this limited-edition taco for one-night-only starting tomorrow night at 5pm until it sells out!
Not in Austin? Check out how to make this super simple ceviche recipe at home. It's also vegan!
+it pairs perfectly with a Watermelon Zero CLEAN Cause 🌮 🍉
Watermelon Ceviche Tostada
Ingredients
• 1 sliced avocado
• 1/2 watermelon medium, diced
• 1/2 watermelon medium, diced
• 1/2 tbs canola oil
To Make Shoyu Marinade:
• 1/2 cup fresh lime juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup shoyu (white soy sauce)
• 1/2 cup honey
• 1/4 cup minced shallot
• 1 Tbs ginger, zested
• 1/2 cup fresh lime juice
• 1/2 cup extra-virgin olive oil
• 1/4 cup shoyu (white soy sauce)
• 1/2 cup honey
• 1/4 cup minced shallot
• 1 Tbs ginger, zested
Extra Toppings
• 1/2 cup fennel fronds
• 1 tbs salsa macha
• 1 tbs salsa macha
Directions
• In a large bowl whisk all your ingredients together (minus olive oil) until well emulsified. Then, slowly whisk in your olive oil until all is well emulsified.
• Heat a skillet on high with canola oil, once pan is lightly smoking, add watermelon into the pan and cook for 3-4 minutes until water is tender.
• Remove from pan and add watermelon to shoyu marinade, cool in fridge for 1 hour minimum
• In a large bowl whisk all your ingredients together (minus olive oil) until well emulsified. Then, slowly whisk in your olive oil until all is well emulsified.
• Heat a skillet on high with canola oil, once pan is lightly smoking, add watermelon into the pan and cook for 3-4 minutes until water is tender.
• Remove from pan and add watermelon to shoyu marinade, cool in fridge for 1 hour minimum
Plating
Transfer marinaded watermelon and plate on top of a tostada, add sliced avocado first, top with fennel fronds, and drizzle salsa macha over. Finish with fresh lime juice, finishing salt, and a drizzle of extra virgin olive oil. Enjoy with a crisp Watermelon Zero CLEAN Cause!