recipe 
yields
4-6 servings
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
Ingredients
steps
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.
Date Published: 08.01.13
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- From chef Michelle Bernstein of Miami, Florida
