Fire-Roasted Watermelon Makes a Hot Ceviche

Osvaldo Galvez

Leña Brava, a Baja-style seafood restaurant, highlights the singular flavor play that only live-fire cooking can deliver. Its Fire-Roasted Watermelon is a striking take on a vegetarian ceviche.

Osvaldo Galvez, sous chef, crafts the dish by featuring watermelon two ways: fire-roasted and raw. The char on the roasted watermelon presents a version of the fruit that’s totally unexpected. “Originally, I only wanted to have the fire-roasted watermelon,” says Galvez. “But when I added raw watermelon, the flavor intensified. You get the smoky and caramelized flavor of the fire-roasted watermelon, which balances with the refreshing, juicy and crisp flavor of the raw fruit. When I realized both these polar textures of watermelon provide depth of flavor, I knew it would work.”

The duo of watermelon is placed atop a Serrano-mint crema and finished with a toasted pistachio crumble, feta and a chive oil drizzle that adds herbaceous richness. The dish has become a hit among guests looking for something light yet bold, especially in warmer months. “It’s a beautiful take on a vegetarian ceviche with ingredients you wouldn’t expect to pair well,” says Galvez.

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