Peruvian Cannon Ball Ceviche With Mango And Melon

• 3 ripe mangoes
• 1 pound pound firm white fish
• 1 ripe, sweet melon of your choosing
• 2 serrano chiles
• juice from three to five small limes
• 2 cloves garlic
• 1 small piece of ginger, peeled and sliced into thin strips
• Four or five washed lettuce leaves
• sea salt

1. Cut your fish into small dice and juice the limes
2. Slice the serranos*
3. Chop the garlic and sliver the ginger (you will need about 1 tablespoon) of the latter.
4. In a large bowl combine the fish with the lime juice, chiles, garlic, ginger and a large pinch of salt. Cover with cling wrap and refrigerate for one hour.**
5. Meanwhile peel and then thinly slice your mangoes.
6. Place the lettuce leaves at the bottom of the bowl in which you intend to present the dish, and then arrange mango slices decoratively around the sides (and they are there to be eaten).
7. Halve the melon on the equator, scoop out the seeds, reach for your melon baller.
8. Spoon out the now "cooked" ceviche into the serving bowl. Top with balls of melon.
9. Notes to cook: *some recipes call for habanero chiles, in which case vaya con diosrn** Again, some recipes will tell you to "cook" the ceviche for only 15 minutes. I'll leave that up to you.

mangoes, white fish, choosing, serrano chiles, three, garlic, ginger, five washed lettuce, salt

Taken from food52.com/recipes/17446-peruvian-cannon-ball-ceviche-with-mango-and-melon (may not work)