Tomato and watermelon ceviche

Method

For the ceviche dressing 1 Peel and blend a cucumber, then strain it through a cheesecloth to get the juice. Combine cucumber juice, lemon and lime juice, spring onion, jalapeno, and yeast powder in a blender for 1 minute at high speed. Strain the mixture through a cheesecloth or fine mesh chinois strainer, depending on how fine a texture you want. 2 Add pimento oil to the diced onions and set them aside to marinate. For the ceviche 3 Char the tomatoes and remove the skin. Cut them into 4-12 chunks depending on the size of the tomatoes. 4 Cut the watermelon into 2.5 x 2.5cm cubes and remove the seeds. 5 Cut the strawberries or cherries in half, removing the pit or stone. 6 Lay out the tomatoes and fruit on four individual plates or one platter to share. Pour on the dressing. 7 Finish with a sprinkling of red basil leaves and serve straight away. I even recommend eating this dish with a spoon so that you get plenty of the dressing.