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Fresh Tuna and Watermelon “Ceviche”


2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon finely chopped fresh ginger

1 tablespoon aji amarillo paste

Juice of 1 lime

8-10 ounces fresh sushi-quality tuna, diced

2 cups peeled and diced seedless watermelon

2 tablespoons roughly chopped cilantro

2 tablespoons roughly chopped basil

¼ cup shaved red onion

Popped popcorn for garnish


  1. In a blender, purée soy sauce, olive oil, ginger, aji amarillo paste, and lime juice. Combine all remaining ingredients except garnish in a bowl and toss with soy citrus marinade. Chill until ready to serve.
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