We don’t have a printer in our house. I know that sounds strange, but Justin works only a few minutes away so if we need something printed, it gets done at the office. Don’t worry…we plan to buy a printer at some point, but we just keep pushing it off. So I sent Justin an email asking him to print a few recipes and when he came home after work, he handed me a stack of paper with his own addition right on top: Tuna and Watermelon Ceviche. I know that watermelon is all over television and the blogs these days, but that doesn’t mean this recipe isn’t worth trying here. I mean, there’s a reason everyone is talking about the watermelon/tuna companionship! It’s simple, beautiful and bursting with flavor.
Tuna and Watermelon Ceviche Ingredients
this recipe serves 4-6 as an appetizer
1/2 pound sushi grade tuna
1 cup watermelon
1/2 cup red onion, finely chopped
2 Tbsp fresh lime juice
2 Tbsp soy sauce
1 tsp agave nectar (you can also use honey)
1/2 tsp garlic, minced
1/2 tsp ginger, grated
zest of 1/2 a lime
1/2 jalapeno, seeds discarded and finely chopped
1 avocado, chopped
cilantro for garnish
Like I said before, this recipe is really simple and the ingredients are all so fresh and bright. I started out by whisking together the soy sauce, agave and lime juice. You can use honey if you want but I prefer the texture and flavor of agave nectar. It’s also better for diabetics (I’ve had Type 1 diabetes for 10 years) because it it has a low-glycemic index, which means it will not over-stimulate the production of insulin and make my blood sugar spike. Sorry for the official talk! Just thought I would share what I can about the wonders of agave. Give it a shot! Now back to the ceviche…I minced the garlic, ginger and lime peel on a micro-plane over the sauce and whisked.
Next, I chopped up the onion and jalapeno and added to the bowl. I normally don’t like red onions because they live a bad taste in my mouth for a long time after the meal, but the lime juice and soy sauce calm down the burn of the onion in this recipe.
I diced the watermelon in to small even pieces. I snacked a little bit along the way and since I bought a large cut of watermelon from the supermarket, I had some healthy leftovers to keep in my fridge. They didn’t last long!
Then I diced up the fresh sushi-grade raw tuna in to pieces similar in size to the watermelon. Since it’s meant to be eaten raw, it was fun to snack on the tuna while I sliced.
Isn’t that gorgeous!!! I added the watermelon and tuna to the bowl and combined.
I carefully stirred in the avocado and added some fresh cilantro as a garnish. And that is it. Nothing else to it.
You are looking at a restaurant quality appetizer and it will impress everyone who takes a bite! The fresh lime juice and zest add a burst of flavor and the cold watermelon crunches in your mouth next to the soft tuna. If you want a little more spice, keep some of the seeds in the jalapeno. Yum!
- ½ pound sushi grade tuna
- 1 cup watermelon
- ½ cup red onion, finely chopped
- 2 Tbsp fresh lime juice
- 2 Tbsp soy sauce
- 1 tsp agave nectar (you can also use honey)
- ½ tsp garlic, minced
- ½ tsp ginger, grated
- zest of ½ a lime
- ½ jalapeno, seeds discarded and finely chopped
- 1 avocado, chopped
- cilantro for garnish
- Whisk together the soy sauce, agave and lime juice. Mince the garlic, ginger and lime peel on a micro-plane over the sauce and whisk.
- Chop up the onion and jalapeno and add to the bowl.
- Dice the watermelon in small even pieces. Then dice the fresh sushi-grade raw tuna in pieces similar in size to the watermelon. Add the tuna and watermelon to the sauce and stir to combine.
- Carefully stir in the avocado and add some fresh cilantro as a garnish.