Tuna and Watermelon Ceviche
Chef Tim Hockett of Nacional 27 shares a recipe for spicy tuna and watermelon ceviche.
preparation
preparation time
0 mins
cook time
0
servings
4
calories
523
ingredients
1.5 cup Small diced #1 Sashimi grade Tuna
1.5 cup diced Seedless Watermelon
1 tablespoons Chopped Cilantro
0.25 cup Rice Wine Vinegar
0.25 cup Mirin
1 cup Grapeseed oil
2 Chipotle Peppers
1 Ancho Pepper
0.5 teaspoons Aji Pancha
0.5 teaspoons Kosher Salt
0.5 teaspoons Fresh Ground Black Pepper
directions
Stem and seed the Ancho and Chipotles. Toast them in a pan over a medium heat burner for 2 minutes, until fragrant. Rehydrate them in enough cool water to cover. When they are soft remove them.
In a bowl, combine the Rice Wine Vinegar and the Mirin. In a slow steady stream, whisk in the oil. Add the aji pancha, salt and pepper. Put this mixture with the chilies in a blender.
Place the Tuna, watermelon and cilantro in a mixing bowl. Add a few tablespoons of the spicy marinade to the bowl a pinch of salt and pepper, mix and taste for heat and seasoning. Add a little more marinade or salt and pepper if needed.
Serve the ceviche within a few minutes of seasoning. Serve on an ice cold plate with a side of fresh tortilla chips.
Kenmore
The Kenmore brand represents 100 years of trusted performance, backed by exclusive features and innovations that no other brand can bring to the table. We’re always evolving to ensure day-to-day tasks are taken care of with faster cooking, better cleaning and more living throughout the home.
