Watermelon Tuna Ceviche Recipes

WATERMELON TUNA CEVICHE

Steps:

• With a sharp knife, cleanly dice the tuna to match the watermelon. The rest of the veggies should be diced smaller.
• Put all the diced ingredients into a bowl and mix with the lime juice, orange juice and a few pinches of salt.
• Let the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
• Serve with chips or just in a bowl.

TUNA WATERMELON CEVICHE

Steps:

• 1 For the (optional) candied kumquats: Bring 2 quarts of water to a boil in a large pot over high heat
• 2 Add the kumquats; once the water returns to a boil, cook for 3 minutes, until they begin to soften, then drain
• 3 Repeat this process 2 more times, using clean water each time
• 4 Bring 4 cups of the sugar and 4 cups of water to a boil, stirring well to dissolve the sugar
• 5 Add the kumquats and reduce the heat to low; cook for about 30 minutes
• 6 Cool the syrup and store for up to 3 weeks
• 7 For the marinade: Whisk together the lime juice, samba oelek, lemon oil, yuzu juice and salt in a large nonreactive bowl
• 8 For the ceviche: Gently fold into the marinade the tuna, watermelon, basil, chives, cilantro, tarragon and red onion until well combined
• 9 Add 2 tablespoons of the candied kumquats in syrup, if using, and toss gently
• 10 Serve immediately
• 11 VARIATION: To make your own lemon oil, combine 2 cups of vegetable oil, 1/4 cup of finely grated lemon zest (from 4 or 5 lemons) and 2 teaspoons ground turmeric in a medium saucepan
• 12 Gently warm over low heat for 1 hour, stirring occasionally
• 13 Let cool then cover and refrigerate for up to 2 weeks
• 14 The yield is 2 cups

SHELLFISH WATERMELON CEVICHE

Steps:

• Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
• Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
• Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
• Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

FRESH TUNA CEVICHE

Steps:

• Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.