Tuna and watermelon ceviche

Tuna and watermelon ceviche

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  • 0:35 Prep
  • Makes 24 pieces
  • Capable cooks

Watermelon adds freshness and sweetness to the citrus flavours of this gourmet ceviche.

Featured in
Watermelon recipes, Starters recipes


  • 300g piece sashimi-grade tuna
  • 450g piece seedless watermelon, rind removed
  • Juice of 2 limes
  • 1 long red chilli, seeded, very finely chopped
  • 2 tablespoons very finely chopped Spanish onion
  • 2 witlof
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons very finely chopped chives
  • 2 tablespoons baby coriander leaves


  • Step 1
    Cut tuna and watermelon into 5mm-cubes and place in separate bowls. Drain watermelon, then add to tuna with lime juice, chilli and onion. Cover and refrigerate for 5-15 minutes to allow the flavours to develop*.
  • Step 2
    Trim bases from witlof, then place on a serving platter. Drain some of the marinating liquid from tuna mixture, then stir in oil and chives. Fill witlof with tuna mixture and top with a few coriander leaves. Serve.


* The longer the ceviche is left to marinate, the firmer and more opaque the tuna will become.

  • Author: Sophia Young
  • Image credit: Ben Dearnley
  • Publication: Notebook:

Source: taste.com.au


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