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120 gr Smoked Watermelon Juice
100 gr Fresh Shrimp
30 gr avocado Diced
20 gr Pickled Watermelon Rind
30 gr cucumber diced
9 gr Shredded Cheese Manaba
7 gr Cilantro Oil
7 gr mint leafs
7 gr basil leafs
  • Medium




This dish combines a traditional Spanish gazpacho with classic Ecuadorian ceviche, which typically has a red, tomato-based broth.

We’ve substituted smoked watermelon for the tomato, but have kept the umami components of the gazpacho to make what we think is one of our most creative dishes.

How to Make Gazpiche

  1. Heat up a pot of salted water until boiling.
  2. Then add the shrimp until the water starts boiling again (30 s to 1 min). Remove and place the shrimp in iced water to avoid overcooking.
  3. Place the watermelon rind into a serving bowl. Then add the avocado followed by the shrimp.
  4. Add the cheese to the top along with the cilantro oil and mint/basil leaves.
  5. Finish tableside by pouring the smoked watermelon juice over the top.



Alejandra Espinoza

Ecuadorian chef Alejandra Espinoza is the co-owner and creative force behind Somos.

Unapologetically ambitious, she’s making room for the people, places and palette of Ecuador at the global culinary table through her genre-defining Quito restaurant. After years spent studying, traveling and living abroad Alejandra returned to her home country in 2018 to start a restaurant and a culinary movement that would elevate Ecuadorian cuisine and make it known around the world.

Alejandra has a degree in hospitality management, with an additional diploma qualification in culinary arts and restaurant management from the Institute Paul Bocuse.

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