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Ingredients
- 1/2 pound sushi-grade tuna
- 4 tablespoons fresh lime juice (about 2 limes)
- 1 tablespoon fresh lemon juice
- 1-1/2 teaspoons extra virgin olive oil
- 3/4 teaspoon fine sea salt
- small seedless watermelon
- 2 tablespoons chopped cilantro, divided
- the zest of 1 lime
- 1 teaspoon or more charnushka seeds (also called nigella seeds)
Preparation
Step 1
Before preparing ceviche, place tuna in the freezer for 45 minutes to an hour. This will make it easier to slice. So will a really sharp knife.
Meanwhile, mix lime juice, lemon juice, olive oil and salt in a small bowl. Set aside. Cut enough watermelon into a 1/3-inch dice to produce a generous 1-1/2 cups. Refrigerate. When tuna is sufficiently chilled, cut into a 1/3-inch dice. You should have about 1-1/2 cups.
Assemble the ceviche. Combine tuna, watermelon, lime zest, 1-1/2 tablespoons cilantro and about 3/4 teaspoon charnushka seeds in a mixing bowl. Whisk citrus juice mixture and pour over tuna mixture. Stir gently to combine, being careful not to crush watermelon cubes. Let rest for a scant two minutes, stir once more and plate, using a slotted spoon to drain liquids. Top with remaining cilantro and charnushka seeds. Serve immediately.