| Did a friend forward this to you? Sign up here. Singing wolf Late summer is for lazing about and daydreaming, swimming and sweating and stuffing your face with only the most refreshing foods. Tonight, I think that should be ceviche. I found this recipe for cantaloupe ceviche deep in our archives, and it sounded so good to me I made it immediately. Maybe that's because I've been reading Amy Goldman's "The Melon," which is part encyclopedia, part cookbook and part appreciation of summer's heaviest, juiciest, most fragrant fruits. Of one of our common grocery store melons, cantaloupe, she writes: "Cantaloupe as Americans know it is a misnomer for muskmelon (Reticulatus group). The true cantaloupe, seldom seen in the United States, is much more common in Europe. In the fifteenth century, cantaloupes were introduced to Italy from Armenia (now eastern Turkey), apparently by missionaries, and named for the papal country house at Cantalupo (Singing Wolf)." Renaissance paintings often include cantaloupes, as in Giovanni Martini da Udine's glorious Loggia di Psiche in the Villa Farnesina, where Charentais and Noir de Carmes varietals adorn the foliage around Cupid and Psyche. Dozens of varieties fall under the Cantalupensis group, including fragrant Petit Gris de Rennes, warty Prescott Fond Blanc, sweet Ha'Ogen, dramatic Délice de la Table and squash-like Zatta. But any grocery store melon will work wonderfully in this recipe, which brings out the fruit's vegetal side. For more on the basics of ceviche, see Becky Krystal's guide.  | Today's recipe |  Photos by Scott Suchman for The Washington Post; food styling by Nicola Justine Davis for The Washington Post | Cantaloupe CevicheFind substitution suggestions and other tips below the recipe. For easy printing and scaling, view this recipe in our Recipe Finder. Servings: 4 (makes 3 cups)
Active time: 15 mins
Total time: 1 hour 15 mins Ingredients - 8 ounces pink, gray or ruby snapper filet, skinned and cut into 1/2-inch cubes (may substitute any skinless, thin, white-fleshed fish filet)
- 1/2 small cantaloupe, seeded, rind removed and cut into 1/2-inch pieces (about 1 3/4 cups)
- 1 medium shallot, minced (about 3 tablespoons)
- 3 tablespoons fresh lemon juice (from 1 to 2 lemons)
- 2 tablespoons white wine vinegar
- 1 tablespoon minced fresh dill
- 1 teaspoon granulated sugar
- 1/4 teaspoon fine salt
- 1/4 teaspoon freshly ground black pepper
- Chips, such as plantain, for serving (optional)
Steps1. In a medium bowl, combine the fish, cantaloupe, shallot, lemon juice, vinegar, dill, sugar, salt and pepper and gently toss until combined. Cover and refrigerate for at least 1 hour and up to 3, tossing occasionally. 2. Before serving, taste and adjust seasoning as needed. Serve with chips on the side, if desired. Adapted from cookbook authors Bruce Weinstein and Mark Scarbrough. Tested by Doris Truong. Nutrition information per 3/4-cup serving: Calories: 73; Total Fat: 1 g; Saturated Fat: 0 g; Cholesterol: 21 mg; Sodium: 189 mg; Carbohydrates: 4 g; Dietary Fiber: 1 g; Sugar: 3 g; Protein: 12 g.
Substitution suggestions + other tips and ideas: - In place of the fish >> you could use scallops, shrimp or hearts of palm.
- Not into melon? >> Try this with tomatoes or nectarines.
 | Dessert | 🎧 "Confession" by Richard Shindell.
📺 "Drifting Home" trailer.
📰 "Looking at DEET, picaridin, other ingredients in insect repellents" by Catherine Roberts in The Post.
📖 "How Toxic Is Masculinity?" by Zoë Heller in the New Yorker.
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