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