Hot Topic: De Rodriguez Ocean | NBC 6 South Florida

Hot Topic: De Rodriguez Ocean

Chef Douglas Rodriguez cooks up tuna watermelon ceviche, and no you can, too

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    NEWSLETTERS

    Tuna Watermelon Ceviche/Chef Douglas Rodriguez

     

    Marinade

    5 tablespoon freshly squeezed lime juice

    3 tablespoon sambal oeleck

    2 tablespoon Lemon oil

    1 ½ tablespoon yuzu juice

     2 tablespoon salt

     

    Garnish

    1 tablespoon chiffonade of fresh basil

    1 tablespoon finely chopped fresh chives

    1 tablespoon chopped fresh cilantro

    1 tablespoon finely chopped tarragon

    1 tablespoon finely chopped red onion

    1 pound center –cut boneless ahi tuna, cut into ¼ -inch dice

    9 ounces cubed (¼ -inch) fresh ripe seedless watermelon

    2 tablespoon candied kumquats in syrup

     

    Method:

    In a large no reactive bowl, whisk together the marinade ingredients. Gently fold in the garnish ingredients, the tuna, watermelon, and kumquats, and serve immediately.