This appetizer has tremendous eye appeal, with orange mangoes, pale green cucumber, and summer-red watermelon. Serve it with very thin slices of grilled bread.
2 mangoes, cut into 1/2-inch dice
1 small red onion, finely diced
1/2 cup diced (1/4 inch) cucumber
1/2 cup diced (1/4 inch) watermelon
1 small jalapeño chile, seeded and minced
1 cup cooked rock shrimp
2 tbsp. fresh lime juice
1 tbsp. extra-virgin olive oil
2 tbsp. minced cilantro
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
In large bowl, combine all ingredients and mix together well. Cover and refrigerate at least 30 minutes or up to 24 hours.