Tuna Ceviche with Avocado and Watermelon

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It’s still summer (although the weather up here the past couple of days would make you think otherwise) and one of the things that I love on a hot summer’s day / night/ or whatever is Ceviche.  This is a different take than my usual recipe in that it’s a more on the sweet side of things.  I had some nice watermelon in the fridge so I thought it might be nice to incorporate everything together.  And I use some orange juice in the marinade in addition to the lime.  Plus there’s a new take on a traditional ceviche because I hate cilantro.  So I thought that I could maybe get around this by using some whole coriander seed.  Two completely different tastes, but at least they come from the same plant (in case you didn’t know that).  So I can kinda say that there’s cilantro in it, it just hasn’t grown yet.

You can use other kinds of seafood in this one.  Scallops work nice, squid is good too, haven’t used octopus though.  Since it is National Catfish Month, you could totally use that!  Here’s what you need:

  • 1 lb. Ahi Tuna, cut into 1/2 in. pieces
  • 1/2 t. whole coriander
  • 1/4 t. whole fennel
  • 6-8 limes, juiced & zested 4 of them
  • 1 1/2 c. orange juice
  • pepper
  • 2 cloves of garlic, thinly sliced
  • 2 roma tomatoes, diced
  • 2 avocados, diced
  • 1 small onion, thinly sliced
  • 1 -2 c. diced watermelon
  • 2 T. olive oil
  • 1 T. sambal oelek (chili paste), or add however much you like
  • 1 T. toasted coconut
  • salt & pepper, to taste

1.  In a container, combine the tuna, coriander, fennel, zest, lime juice, orange juice, and pepper.  Marinate the mixture for about 2-3 hours, turning every half hour with a wooden spoon.

2.  Strain out the fish and transfer to a large serving dish.  Add the tomato, avocado, onion, garlic and olive oil.  Toss to combine and let sit for another 30 minutes.

3.  Spoon out a serving into a dish or martini glass.  Sprinkle with some of the toasted coconut and you’re ready to serve!

Notes — I’d probably replace all the tomato with watermelon next time, but I had to use up those romas quick. . . If you wanted to add some finely diced jalapeno instead of the sambal that would be fine.  You could just omit it completely. . . One thing to try is maybe toasting the coriander and fennel before adding to the marinade. . .  You can chop everything finer if you want to maybe serve this with some tortilla chips.  This recipe is more of a salad.

9 thoughts on “Tuna Ceviche with Avocado and Watermelon

    Rufus' Food and Spirits Guide said:
    August 12, 2011 at 2:40 pm

    This looks wonderful. I love how it’s creamy, sweet and zesty all at once.

    Kay aka Babygirl said:
    August 15, 2011 at 1:15 am

    I haven’t had ceviche in such a long time.. but this Tuna Ceviche with Avocado and Watermelon looks amazing. Great post.

      Jereme's Kitchen responded:
      August 15, 2011 at 1:27 pm

      Thanks for stopping by. I really like how it turned out!

    chicaandaluza said:
    August 15, 2011 at 4:54 am

    Love ceviche and this looks great! Thanks too for subscribing – hope you enjoy…

      Jereme's Kitchen responded:
      August 15, 2011 at 1:31 pm

      Thanks for the visit! I look forward to reading and trying your posts!

    ambrosiana said:
    August 16, 2011 at 3:46 am

    Being a Latin American, I really appreciate this ceviche recipe! It is very creative since you added watermelon and toasted coconut! The chilli paste is wonderful! It gives a kick to it!

      Jereme's Kitchen responded:
      August 16, 2011 at 11:58 am

      I really like how the watermelon adds a sweetness and a brightness to it in a way that’s different than tomato. Thanks for the visit!

    Mel said:
    August 20, 2011 at 9:24 pm

    I have to go look up ‘ceviche’…..

      Jereme's Kitchen responded:
      August 21, 2011 at 12:20 pm

      it’s good stuff! it’s cooked and uncooked at the same time

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