Tuna Watermelon Ceviche

By polloazul

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)

Details

Servings 4
Adapted from blue-kitchen.com

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.