Tuna and watermelon ceviche

title="Tuna and watermelon ceviche"
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• 0:35 Prep


• Makes 24 pieces


• Capable cooks

Watermelon adds freshness and sweetness to the citrus flavours of this gourmet ceviche.

Featured in
Watermelon recipes, Starters recipes

Ingredients

• 300g piece sashimi-grade tuna


• 450g piece seedless watermelon, rind removed


• Juice of 2 limes


• 1 long red chilli, seeded, very finely chopped


• 2 tablespoons very finely chopped Spanish onion


• 2 witlof


• 2 tablespoons extra virgin olive oil


• 2 tablespoons very finely chopped chives


• 2 tablespoons baby coriander leaves

Method

• 
  
  
  Step 1
  
  
  
  
  Cut tuna and watermelon into 5mm-cubes and place in separate bowls. Drain watermelon, then add to tuna with lime juice, chilli and onion. Cover and refrigerate for 5-15 minutes to allow the flavours to develop*.
  
  
  


• 
  
  
  Step 2
  
  
  
  
  Trim bases from witlof, then place on a serving platter. Drain some of the marinating liquid from tuna mixture, then stir in oil and chives. Fill witlof with tuna mixture and top with a few coriander leaves. Serve.
  
  
  

Notes

* The longer the ceviche is left to marinate, the firmer and more opaque the tuna will become.

• Author: Sophia Young


• Image credit: Ben Dearnley


• Publication: Notebook:

Source: taste.com.au