Looking for a fresh, summer appetizer to wow a crowd? This poke with a citrus flare is the perfect addition to an end of season spread, bringing a touch of crunch with Carolina Gold rice. In this poke recipe, you’ll make four components for marinade, ceviche, rice crisps, and rinds before combining into a flavor-packed snack. Using ingredients from yuzu to the watermelon rind expands cooking imaginations and palates and is sure to impress more than a few people at the gathering.

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Serves 4

    Citrus marinade
  • 2 ounces yuzu juice
  • 4 ounces fresh lime juice
  • 2 tablespoons Sambal
  • Salt to taste
  • Watermelon rind
  • ½ cup apple cider vinegar
  • ½ cup white sage
  • 1 whole star anis
  • 1 whole clove
  • 1 teaspoon salt
  • 1 cup watermelon rind, small diced
  • Rice crisps
  • 1 cup Carolina Gold rice
  • Salt to taste
  • 1 tablespoon nori powder
  • 1 quart canola oil
  • Ceviche
  • 2 ounces yellowfin tuna, diced
  • 2 ounces watermelon, diced
  • 1 tablespoon cooked watermelon rind, drained
  • 3 tablespoons citrus marinade
  • 2 tablespoons red onion, julienned and divided
  • 2 teaspoons chopped cilantro
  • Micro cilantro for garnish
  • Salt to taste
  1. Make citrus marinade: In a small bowl, mix all ingredients to combine and set aside.
  2. Make watermelon: In a small saucepan, combine all ingredients except watermelon rind and bring to a boil over low heat, stirring occasionally until sugar dissolves. Carefully add watermelon rind to mixture and continue to cook until soft, between 10 and 20 minutes. Remove from heat and cool to room temperature. Refrigerate until ready to use with tuna.
  3. Make rice crisps: In a small pot, combine rice with 3 cups water and salt and cook, covered, over low heat for about 45 minutes (rice should be overcooked). Remove rice from heat and stir in nori powder. Transfer 1/3 of the rice to a small bowl and blend with an immersion blender until smooth. Stir puréed rice back into cooked rice. Preheat oven to dehydrator setting. Spread rice mixture evenly over a silicone mat and place inside dehydrator for at least 18 hours, or until completely dry. Remove from oven and break into medium-large pieces.
  4. In a medium pot, heat canola oil over high heat to 400 degrees. Working in batches, cook rice crisp pieces in oil until it puffs up and turns golden on both sides. Remove from oil and transfer to paper towel to drain. Set aside.
  5. Assemble: In a small bowl, gently combine tuna with watermelon, watermelon rind, citrus marinade, 1 tablespoon and 1 teaspoon of sliced red onion, and cilantro.
  • Recipe By
    Daniel Acosta of Grand Bohemian Hotel in Charleston
  • Contributing City

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