Fresh Tuna and Watermelon “Ceviche”

Photo by Jennifer Hitchcock

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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

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.

  • From chef Michelle Bernstein of Miami, Florida

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