Tuna and Watermelon Ceviche


Chef Tim Hockett of Nacional 27 shares a recipe for spicy tuna and watermelon ceviche.


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preparation

preparation Time
0 mins
cook Time
0 mins
servings
4
calories
523 per serving

ingredients

  • 1-1/2 cup Small diced #1 Sashimi grade Tuna
  • 1-1/2 cup diced Seedless Watermelon
  • 1 tablespoons Chopped Cilantro
  • 1/4 cup Rice Wine Vinegar
  • 1/4 cup Mirin
  • 1 cup Grapeseed oil
  • 2 Chipotle Peppers
  • 1 Ancho Pepper
  • 1/2 teaspoons Aji Pancha
  • 1/2 teaspoons Kosher Salt
  • 1/2 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.

recipe by

Kenmore


mm
Kenmore

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