Tuna Ceviche (Zwt-8)
Ready In: 15 mins
Serves: 4
Yields: 6 Oz Salad Servings
Ingredients
For the Sauce
- 1⁄2 cup orange juice
- 1⁄4 cup rice vinegar
- 1⁄4 cup light soy sauce
- 1 teaspoon sambal oelek (Thai chili-garlic sauce)
- 1 tablespoon grapefruit juice
For the Tuna Ceviche
- 1 lb sushi quality yellowfin tuna fillet, diced
- 1⁄2 cup onion, thinly sliced
- 1⁄4 cup radish, julienned
- 1⁄2 cup watermelon, 1/4-in dice
- 2 tablespoons chives, chopped
- kosher salt (to taste)
Directions
- *For the Sauce* - In a med bowl, combine all ingredients & vigorously whisk until a well-incorporated sauce forms.
- *For the Tuna Ceviche* - In another bowl, combine the tuna, onion, radish & watermelon. Hand toss until the ingredients are mixed well.
- Pour 2/3 of the sauce over the ceviche & mix by hand to incorporate the vinaigrette. Add additional sauce as desired.
- Place 1/4 of the salad per plate & sprinkle the chives on top for garnish.
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