Tuna and Watermelon Ceviche

February 13, 2013 by Kenmore

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


preparation time
0 mins

cook time




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


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.


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