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.
