Tuna Ceviche

"We love this dish because ceviche is a staple in Latin cuisine, and we have our own twist on it for summer," says Bradley Rodriguez, chef of Cubacan in Asbury Park. "It's simple and refreshing, a must for your app arsenal."

Bradley Rodriguez
Photo by John Bernardo.

Serves: 6

Ingredients:

12 oz #1 yellowfin tuna, cut in small dice, cleaned of any sinew
1 cup seedless watermelon, cut in small dice 
2 tbs chopped cilantro
2 tbs finely chopped scallion
 
For dressing:
 
2 cups bitter fresh orange juice (if not available, use 2 parts regular OJ to 1 part fresh lime juice)
1 cup fresh orange juice
1/4 cup sambal oelek or sriracha
1 1/2 cups blended olive oil
2 tbs cilantro
1 small shallot
agave nectar (if needed)
plantain chips
 
Dressing method:

1) Combine sambal, shallot, regular OJ and bitter orange juice (or blend) in blender on high, until smooth, about one minute.
2) Pour in oil in a slow, steady stream to emulsify dressing.
3) Remove from blender. Finish with chopped cilantro, sea salt and fresh black pepper to taste. (Dressing can be sweetened if too spicy by adding a few tbs agave nectar.)
 
Assembly:

1) Combine diced tuna, watermelon, cilantro and scallion.
2) Dress heavily to allow fish to marinate. Serve immediately with plantain chips.

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