Tuna and Fruit Ceviche

⅔ cup finely diced watermelon
⅔ cup finely diced pear or apple
⅔ cup finely diced cherry tomatoes
¼ cup fresh mint, chopped
1 large shallot, finely diced
¼ lb. sushi grade tuna or salmon (or imitation crab), diced into small pieces
Edible flowers, optional

1 lemon, juiced, about 2 tablespoons
1 teaspoon soy sauce
2 teaspoons honey
1 tablespoon canola oil
Kosher salt and pepper to taste
Spicy mayo to garnish, optional

In a medium sized bowl, gently toss the ceviche ingredients. In a separate bowl, whisk together dressing ingredients. Pour over ceviche and toss gently.

Serve ceviche with dressing in small dishes. If desired top with a drizzle of spicy mayo and an edible flower.

Serve in decorative small dishes or atop a gazpacho or chilled soup.

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