Best Ahi Tuna Watermelon Ceviche Recipes

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WATERMELON TUNA CEVICHE



Watermelon Tuna Ceviche image

An easy, no-cook, super refreshing summertime dish made with watermelon and tuna.

Provided by The Food in My Beard

Categories     Side Dish

Time 30m

Yield 2

Number Of Ingredients 9

1/4 pound sushi-grade tuna
1/2 small red onion, diced
1 cup diced watermelon
1 clove garlic, grated
1/4 English cucumber, diced
1/2 poblano pepper, diced
15 mint leaves, chopped
2 limes, juiced
1 orange, juiced

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.

Nutrition Facts : ServingSize 1 Serving

FRESH TUNA CEVICHE



Fresh Tuna Ceviche image

Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.

Provided by POOPY SHOES

Categories     Appetizers and Snacks     Seafood     Ceviche Recipes

Time 2h25m

Yield 4

Number Of Ingredients 7

12 ounces sashimi grade tuna
¾ bunch green onions, thinly sliced
½ medium onion, finely diced
2 teaspoons minced fresh ginger root
1 fresh jalapeno pepper, seeded and minced
¼ cup lemon juice, or to taste
¼ teaspoon soy sauce, or to taste

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.

Nutrition Facts : Calories 116.6 calories, Carbohydrate 6.1 g, Cholesterol 38.3 mg, Fat 0.9 g, Fiber 1.5 g, Protein 21 g, SaturatedFat 0.2 g, Sodium 57.7 mg, Sugar 2.1 g

CEVICHE WITH AHI TUNA



Ceviche With Ahi Tuna image

This is my own creation using both modern and traditional ceviche methods. The key of course is fresh fresh Ahi. There's nothing better. Like 'butter'. [email protected] of the reasons that a really terrific Ceviche is , well, really terrific is the type of fish and/or seafood used. It MUST be absolutely of the freshest quality. A friend of mine and his girlfriend were recently in Hawaii and were raving about the quality of the Ahi there. We had a conversation on our foodservice professionals board ( www.restaurantbeast.com )about cryovac Ahi which is harvested in Hawaii and immediately IQF and placed in cryovac so that no oxygen can destroy it's freshness. Rumor has it that Roy Yamaguchi uses this type of Ahi for his restaurant in Palm Dessert (most likely not for his famous in Hawaii). My version is a bit of a cross between two different styles. Shrimp that has been quickly blanched pink, halibut or other sushi-grade fish can also be used in place of the Ahi.

Provided by Top Banana

Categories     Lunch/Snacks

Time 10m

Yield 4-5 serving(s)

Number Of Ingredients 12

20 ounces fresh ahi tuna, cubed
1 fresh mango, peeled and cubed
1 fresh avocado, peeled and cubed
2 tablespoons red onions, minced
1 tomatoes, roasted, peeled & seeded
1 serrano pepper, roasted, seeded & minced
1/2 cup fresh lime juice
1/2 cup fresh orange juice
1/8 cup tomato juice
1 dash Tabasco sauce
1 pinch sugar
salt

Steps:

  • some traditional recipes use ketchup which can be substituted for the tomato juice and sugar.
  • Chop tuna into 1/4 inch cubes.
  • Toss with 1/2 juices, and all ingredients with exception of mango and avocado cubes.
  • Let sit to marinate as desired in refrigeration.
  • Before serving, chop mango and avocado and separate.
  • Toss separately in the rest of the juices.
  • On a large serving plate, place a small ring mold in the center of the plate.
  • Spoon an equal portion of mango into bottom of a small ring mold.
  • Add an equal portion of avocado and top with equal portion of Ahi mixture.
  • Press down and remove mold.
  • Refrigerate in pantry right away.
  • Note these should be made not only daily but as close to serving as possible.
  • Repeat for additional portions.
  • Serve surrounded with tortilla chips and corn nuts (corn nuts are optional but are a traditional touch).
  • Decorate plate and mold with chopped cilantro.
  • (Alternatively, you can mix all ingredients together or not and place in an oversized martini glass. Chips can be served on the side).

TUNA CEVICHE OR TARTARE WITH AVOCADO



Tuna Ceviche or Tartare With Avocado image

Here are two versions of tuna tartare, one of them a classic ceviche. Be sure not to marinate the tuna in the lime juice for too long or the meat will turn grey.

Provided by Martha Rose Shulman

Categories     appetizer

Time 30m

Yield Serves four to six

Number Of Ingredients 12

1 pound albacore or yellowfin tuna, cut in 1/2 inch dice
1/2 small red onion, cut in small dice
1 garlic clove, minced
1 to 2 serrano or jalapeño chiles, to taste, seeded and minced
1 tablespoon capers, rinsed and drained
1 ripe medium avocado, cut in small dice
Salt, preferably kosher salt
freshly ground pepper to taste
1/3 cup fresh lime juice
1/4 cup extra virgin olive oil
1/4 to 1/2 cup chopped cilantro to taste
Leaf lettuce, baby spinach or arugula, or radicchio leaves for serving

Steps:

  • Prepare the tuna and refrigerate while you prepare the remaining ingredients.
  • Place the onion in a small bowl, and cover with cold water. Let sit five minutes, then drain, rinse and dry on paper towels.
  • In a medium bowl, combine the onion, garlic, chile, capers, avocado, salt, pepper and 2 tablespoons of the lime juice. Toss together gently. Add the tuna to the bowl.
  • Stir together the remaining lime juice and the olive oil. Pour over the tuna, and toss the mixture together. Season to taste with salt and pepper. Cover and refrigerate for 15 minutes, stirring gently from time to time.
  • Just before serving, add the cilantro and toss together. Taste and adjust seasonings. Line plates with salad greens, spoon the ceviche on top, and serve.

Nutrition Facts : @context http, Calories 225, UnsaturatedFat 12 grams, Carbohydrate 5 grams, Fat 14 grams, Fiber 3 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 335 milligrams, Sugar 1 gram, TransFat 0 grams

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Ahi Tuna Watermelon Ceviche

Ahi Tuna Watermelon Ceviche is an exotic and flavorful dish that combines raw ahi tuna with the sweet and juicy taste of watermelon to create a refreshing summer appetizer or light meal. Ceviche is a technique of cooking seafood using citrus juices, and it is a popular dish in Latin American cuisine. Ahi Tuna Watermelon Ceviche is a twist on traditional ceviche, using ahi tuna and watermelon as the main ingredients.
Ingredients:
The main ingredients in Ahi Tuna Watermelon Ceviche are: - 1 pound of fresh ahi tuna, diced into small pieces - 3 cups of diced watermelon - 1 red onion, diced finely - 1 jalapeno pepper, diced finely - 1/2 cup of chopped fresh cilantro - 1/4 cup of fresh lime juice - 1/4 cup of fresh orange juice - Salt and pepper to taste
Preparation:
To prepare Ahi Tuna Watermelon Ceviche, follow these steps: 1. Start by dicing the ahi tuna into small pieces and placing it in a bowl. 2. Add the diced watermelon, red onion, and jalapeno pepper to the bowl. 3. In a separate bowl, mix together the lime juice, orange juice, and chopped cilantro. 4. Pour the lime juice mixture over the ahi tuna and watermelon. 5. Gently mix all of the ingredients together and season with salt and pepper to taste. 6. Cover the bowl and refrigerate the ceviche for at least 30 minutes to allow the flavors to meld together.
Presentation:
Ahi Tuna Watermelon Ceviche is a beautiful dish that can be presented in a variety of ways. Here are some ideas for serving: - Serve in small individual bowls or cups, garnished with a sprig of cilantro or a slice of jalapeno pepper. - Serve on a platter with tortilla chips or plantain chips for dipping. - Serve in a hollowed-out watermelon shell for a fun and festive presentation at a summer party.
Variations:
Ahi Tuna Watermelon Ceviche is a versatile dish that can be customized to suit your tastes. Here are some variations to try: - Add diced avocado to the ceviche for a creamy texture and flavor. - Use mango instead of watermelon for a different fruity twist. - Substitute yellowfin tuna or mahi-mahi for the ahi tuna. - Use lemon juice instead of lime juice for a different citrus flavor.
Conclusion:
Ahi Tuna Watermelon Ceviche is a refreshing and flavorful dish that is perfect for summer. With its combination of raw ahi tuna and watermelon, it is a dish that is both healthy and delicious. Whether you serve it as an appetizer, a light meal, or as part of a summer party spread, Ahi Tuna Watermelon Ceviche is sure to be a hit with your friends and family.

Valuable Tips When Making Ahi Tuna Watermelon Ceviche Recipes

Watermelon and ahi tuna are a perfect match made in heaven. Not only do they complement each other in terms of flavor, but also in texture. This dish packs a punch of sweetness and tartness mixed with the richness of tuna. Here are some valuable tips to keep in mind when making ahi tuna watermelon ceviche:
Choose Fresh, High-Quality Ahi Tuna
When it comes to making any tuna dish, the key to a great result is to choose fresh, high-quality fish. Ahi, which is also known as yellowfin tuna, is the most commonly used tuna in ceviche. Look for bright red flesh that is firm, and avoid any tuna that has a dull or brownish tint. It's also important to ask the fishmonger for sushi-grade tuna or ahi that is safe to consume raw.
Cut Your Tuna into Bite-Sized Pieces
When preparing the ahi tuna for ceviche, it's important to cut it into bite-sized pieces. This allows for even marination and quicker cooking time. Slice your tuna into small cubes or thin strips, depending on your preference.
Marinate the Tuna for the Right Amount of Time
Marinating the ahi tuna allows the acid in the marinade to "cook" the fish without heat. This process gives the tuna a firm texture while infusing it with flavor. However, marinating for too long can cause the fish to become tough and chewy. It's recommended to marinate the tuna for 15-20 minutes, or just until it starts to turn opaque.
Use Freshly Squeezed Citrus Juices
The citrus juice used in the marinade is what gives the ceviche its tangy flavor. Lime juice is the most commonly used citrus fruit, but you can also experiment with other types of citrus, such as lemon, orange or grapefruit. It's important to use freshly squeezed juice, as bottled juice may contain preservatives or added sugar which can affect the taste of the dish.
Don't Forget the Salt
Salt plays an important role in balancing the flavors of the ceviche. It enhances the sweetness of the watermelon and brings out the flavors of the tuna. Use a pinch of salt when marinating the tuna and sprinkle more, to taste, once the dish is ready.
Add Some Heat with Chili Peppers
If you love spicy food, adding chili peppers to your ceviche is a great way to give it an extra kick. Jalapenos or serrano peppers are the most commonly used chili peppers in ceviche. Be sure to remove the seeds and membranes, which are the hottest parts of the pepper. Use gloves when handling the peppers to avoid accidentally touching your eyes or skin.
Keep the Watermelon Chilled
Watermelon is a refreshing addition to ceviche, but it can quickly become mushy if left in the marinade for too long. To keep the watermelon firm and crunchy, it's best to add it to the ceviche just before serving. Be sure to keep the watermelon chilled until ready to use, as it will become mushy if left at room temperature for too long.
Garnish to Add Visual Appeal
Garnishing your ahi tuna watermelon ceviche is a great way to enhance its visual appeal. Some popular garnishes include chopped cilantro, sliced avocado, and diced red onion. You can also add a sprinkle of fresh herbs or toasted sesame seeds for added crunch and flavor.
Serve with Tortilla Chips or Tostadas
Ahi tuna watermelon ceviche can be served as an appetizer or a light meal. To turn it into a more substantial dish, serve it with tortilla chips or tostadas. The crunch of the chips or tostadas pairs perfectly with the tender ahi tuna and sweet watermelon. In conclusion, ahi tuna watermelon ceviche is a simple and refreshing dish that is perfect for the summer. By choosing fresh ingredients and utilizing the proper techniques, you can create a delicious and visually appealing ceviche that will impress your friends and family.

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