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

Tuna Watermelon Ceviche/Chef Douglas Rodriguez


5 tablespoon freshly squeezed lime juice

3 tablespoon sambal oeleck

2 tablespoon Lemon oil

1 ½ tablespoon yuzu juice

 2 tablespoon salt


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


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.
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