Tuna Watermelon Ceviche
Recipe courtesy of Chef Douglas Rodriguez, De Rodriguez Cuba
Makes 6 servings
5 T. freshly squeezed lime juice
3 T. sambal oleck
2 T. lemon oil
2 T. yuzu juice
2 T. salt
1 T. each chopped fresh basil, chives, cilantro, tarragon, red onion
1 lb. centre-cut boneless ahi tuna, cut into quarter-inch dice
9 oz. cubed (¼-in.), fresh ripe seedless watermelon
2 T. candied kumquats in syrup
In a large, non-reactive bowl, whisk together lime juice, sambal oleck, lemon oil, yuzu juice and salt. Gently fold in the remaining ingredients. Serve immediately.