Te Amo Beach Bonaire

2 tablespoons lime juice
2 tablespoons orange juice
1 tablespoon rice vinegar
1 tablespoon Asian fish sauce
½ teaspoon Sriracha
½ teaspoon freshly grated ginger
salt and pepper to taste
4 cups seedless watermelon (rind removed and cut into 1-inch chunks)
1 medium cucumber (peeled and cut into ¼-inch slices)
½ cup lightly packed mint leaves, coarsely chopped
¼ cup roasted peanuts, chopped

In a large bowl, whisk the lime juice, orange juice, fish sauce, chili sauce and ginger. Season with salt and pepper. Add the watermelon and cucumber to the dressing. Fold in the mint and basil, season with salt and pepper to taste and sprinkle with the chopped peanuts.

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