Tuna Watermelon Ceviche

1 pound center-cut boneless ahi tuna, cut into 1⁄4-inch dice
9 ounces cubed (1⁄4-inch) fresh ripe seedless watermelon
2 tablespoons candied kumquats in syrup
5 tablespoons freshly squeezed lime juice
3 tablespoons sambal oelek
2 tablespoons Lemon Oil
11⁄2 tablespoons yuzu juice
2 teaspoons salt
1 tablespoon chiffonade of fresh basil
1 tablespoon finely chopped fresh chives
1 tablespoon chopped fresh cilantro
1 tablespoon finely chopped fresh tarragon
1 tablespoon finely chopped red onion

In a large nonreactive bowl, whisk together the marinade ingredients. Gently fold in the garnish ingredients, the tuna, watermelon, and kumquats, and serve immediately.

Reprinted with permission from The Great Ceviche Book by Douglas Rodriguez, copyright © 2003, 2010. Published by Ten Speed Press, a division of Random House, Inc.

From the Cookbook

The Great Ceviche Book

The Great Ceviche Book

Photos By: Christopher Hirsheimer
Photo By: Christopher Hirsheimer

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