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
- 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.