Best 6 Ahi Tuna Watermelon Ceviche Recipes
Calling all seafood and fruit enthusiasts! Prepare to tantalize your taste buds with a culinary journey to the tropics. In this article, we'll unveil the secrets to crafting the perfect ahi tuna watermelon ceviche, a dish that harmoniously blends the delicate flavors of fresh ahi tuna with the juicy sweetness of ripe watermelon. This refreshing ceviche is a symphony of vibrant flavors and textures, perfect for impressing guests at your next dinner party or enjoying as a light and healthy lunch. So, get ready to embark on a taste adventure and discover the best recipe for ahi tuna watermelon ceviche, a dish that will transport you to a tropical paradise with every bite.
Check out the recipes below so you can choose the best recipe for yourself!
WATERMELON TUNA CEVICHE
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
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
TUNA WATERMELON CEVICHE
This could be the quintessential combination, encompassing all the characteristics that make ceviche so irresistible.
Provided by Adapted from "The Great Ceviche Book Revised," by Douglas Rodriguez with Laura Zimmerman (Ten Speed
Yield 6
Number Of Ingredients 15
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
Nutrition Facts : Calories 140 calories, Fat 5 g, Carbohydrate 5 g, Cholesterol 35 mg, Fiber 0 g, Protein 18 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 970 mg, Sugar 3 g
FRESH TUNA CEVICHE
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
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
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
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).
AHI TUNA MARINADE
Tuna marinade. Makes enough for 2 ahi tuna steaks.
Provided by TomOB
Categories Marinades
Time 5m
Yield 2
Number Of Ingredients 8
Steps:
- Mix soy sauce, wine, lime juice, olive oil, ginger, garlic, sesame oil, and pepper flakes until well combined.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 5.8 g, Fat 16 g, Fiber 0.5 g, Protein 2.4 g, SaturatedFat 2.2 g, Sodium 1806.2 mg, Sugar 1.1 g
AHI TUNA AND BABY SHRIMP CEVICHE W/PAPAYA SALAD AND COCONUT
Ceviche is a non-cook prep method, letting the fish marinate and cook in citrus juices. The original recipe calls for Hamachi - also know as Amberjack - but this fish is not recognized by food.com. If you find it, use 1/2 cup of each type of fish. The ceviche needs to marinate for 1 hour so please plan ahead. Time for marinating is included in prep time.
Provided by Deantini
Categories < 4 Hours
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Preheat oven to 350°F.
- Ceviche:.
- Mix shrimp, ahi tuna, hamachi, chopped mint, half the cilantro, chile, 3 tablespoons olive oil, lime juice, juice of 2 lemons, 2 tablespoons sugar, and 1 teaspoon salt. Allow to marinate 1 hour. Drain and refrigerate.
- 2nd ceviche step:.
- While ceviche is marinating - whisk together remaining sugar, salt, oil, cilantro, lemon juice, coconut milk, and rum. Toss with seafood just before serving.
- Papaya Salad:.
- Prepare the vinaigrette in a small bowl by combining the oil, wine vinegar, mayonnaise, garlic, salt, and pepper.
- Combine the papaya and vinaigrette in a large salad bowl. Sprinkle with parsley and lime juice.
- Place coconut pieces in oven for 10 minutes or until tender.
- Place papaya salad on coconut shell and top with ceviche. Garnish with mint.
Tips:
- Use fresh, high-quality ingredients. This will make all the difference in the final dish.
- Choose a ripe watermelon. The riper the watermelon, the sweeter and more flavorful the ceviche will be.
- Cut the watermelon into small pieces. This will help the watermelon absorb the flavors of the marinade.
- Use a sharp knife to cut the ahi tuna. This will help prevent the tuna from becoming tough.
- Marinate the ahi tuna for at least 30 minutes. This will help the tuna absorb the flavors of the marinade.
- Serve the ceviche immediately. This dish is best enjoyed fresh.
Conclusion:
Ahi tuna watermelon ceviche is a light, refreshing, and flavorful dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With its vibrant colors and delicious flavors, this ceviche is sure to be a hit with everyone who tries it.
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