Tuna Taco Ceviche Style with Avocado Watermelon Salsa

Man hunts and gathers. Woman makes meal.

My man love was part of a tuna tournament last weekend and came home with a pretty hefty amount of tuna. What to do? What to do?

Another successful search at FoodNetwork.com led me to Tuna Taco Ceviche Style.

There were no comments on the recipe so I was a bit nervous but I was off on another kitchen adventure. It takes a lot of preparation time as so many things need to be cut and diced. Save some time and buy as much as you can pre-cut, like watermelon.

The tuna ceviche turned out great. Nice citrus flavor. I added cilantro (duh, it makes everything better).

The salsa was good but had too much liquid. I’m not sure if I was responsible for miscalculations when doubling the recipe or not.

Bottom line, it is a great recipe to enjoy a summer catch; light, fresh and travels well as the leftovers made two beach appearances on Saturday and Sunday.

Tuna Taco Ceviche Style with Avocado Watermelon Salsa from Food Network

Ingredients

Ceviche:

    8 ounces sushi grade tuna steak, cut into 1/2-inch cubes

    1/4 cup lemon juice

    1/4 cup lime juice

    1/2 teaspoon Serrano pepper, minced

    Salt and freshly ground black pepper

Salsa:

    1 cup 1/2-inch cubed seedless watermelon

    1/2 cup cubed ripe avocado

    1/2 cup chopped red onion

    2 cloves garlic, minced

    1/3 cup chopped parsley leaves

    1/3 cup chopped cilantro leaves

    1/3 cup lime juice

    1 teaspoon finely chopped Serrano pepper

    1 teaspoon finely minced jalapeno pepper

    Salt and freshly ground black pepper

    1/3 cup vegetable oil

    2 ounces premium tequila

Condiments:

    1 package flour tortillas

    1/3 cup grated white cheddar

    1 tablespoon sour cream

    1 cup shredded iceberg lettuce

    1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter

Directions:

To prepare the ceviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, Serrano pepper, and salt and freshly ground black pepper, to taste. Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula.

To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl. Toss all ingredients together gently. Let it stand for 30 minutes.

To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper). Put the tortillas on the grill until they are warmed through on both sides.

To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.