Watermelon Tuna Ceviche Food

WATERMELON TUNA CEVICHE

Steps:

• With a sharp knife, cleanly dice the tuna to match the watermelon. The rest of the veggies should be diced smaller.
• Put all the diced ingredients into a bowl and mix with the lime juice, orange juice and a few pinches of salt.
• Let the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
• Serve with chips or just in a bowl.

TUNA WATERMELON CEVICHE

Steps:

• 1 For the (optional) candied kumquats: Bring 2 quarts of water to a boil in a large pot over high heat
• 2 Add the kumquats; once the water returns to a boil, cook for 3 minutes, until they begin to soften, then drain
• 3 Repeat this process 2 more times, using clean water each time
• 4 Bring 4 cups of the sugar and 4 cups of water to a boil, stirring well to dissolve the sugar
• 5 Add the kumquats and reduce the heat to low; cook for about 30 minutes
• 6 Cool the syrup and store for up to 3 weeks
• 7 For the marinade: Whisk together the lime juice, samba oelek, lemon oil, yuzu juice and salt in a large nonreactive bowl
• 8 For the ceviche: Gently fold into the marinade the tuna, watermelon, basil, chives, cilantro, tarragon and red onion until well combined
• 9 Add 2 tablespoons of the candied kumquats in syrup, if using, and toss gently
• 10 Serve immediately
• 11 VARIATION: To make your own lemon oil, combine 2 cups of vegetable oil, 1/4 cup of finely grated lemon zest (from 4 or 5 lemons) and 2 teaspoons ground turmeric in a medium saucepan
• 12 Gently warm over low heat for 1 hour, stirring occasionally
• 13 Let cool then cover and refrigerate for up to 2 weeks
• 14 The yield is 2 cups

TUNA TACO SEVICHE STYLE WITH AVOCADO-WATERMELON SALSA

Steps:

• To prepare the seviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula.
• To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients together gently. Let it stand for 30 minutes.
• To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper). Put the tortillas on the grill until they are warmed through on both sides.
• To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.

SHELLFISH WATERMELON CEVICHE

Steps:

• Cut peel and white pith from orange with a sharp paring knife, then cut segments free from membranes. Chop enough segments to measure 1/4 cup. Stir together chopped orange, orange juice, lime juice, watermelon, ginger, onion, jalapeño (to taste), and salt in a large bowl.
• Bring a 1-quart saucepan three-fourths full of salted water to a boil, then add scallops. Reduce heat to a bare simmer and poach scallops until just cooked through, about 1 minute. Transfer with a slotted spoon to a bowl of ice and cold water to stop cooking. Return water in saucepan to a boil and poach shrimp in same manner. Drain shrimp in a colander and transfer to bowl of ice and cold water to stop cooking. Drain scallops and shrimp well and pat dry.
• Add scallops, shrimp, lobster, and mint to watermelon mixture and toss to combine, then season with salt. Chill ceviche, covered, at least 1 hour.
• Trim and separate lettuce leaves. Serve ceviche with lettuce leaves on the side (use a slotted spoon to transfer ceviche to lettuce).

FRESH TUNA CEVICHE

Steps:

• Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.