The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Get the latest from the Local Palate, straight to your inbox.

Fresh Tuna and Watermelon “Ceviche”



2 tablespoons soy sauce

2 tablespoons olive oil

1 tablespoon fresh ginger, finely chopped

1 tablespoon aji amarillo paste

Juice of 1 lime

8-10 ounces fresh sushi-quality tuna, medium diced

2 cups seedless watermelon, peeled and diced

2 tablespoons cilantro, roughly chopped

2 tablespoons basil, roughly chopped

¼ cup shaved red onion

Popped popcorn as garnish


  1. Purée soy sauce, olive oil, ginger, aji amarillo paste, and lime juice in a blender.
  2. Combine all remaining ingredients (except popcorn garnish) together in a bowl and toss with soy citrus marinade.
  3. Chill until ready to serve. When ready to serve, divide among four dishes, topping each with a sprinkling of popcorn.
Print Recipe