A vibrant Japanese-Peruvian inspired ceviche, where watermelon and tuna is quickly marinated in Yuzu Aji Amarillo Tiger’s Milk, and topped with edible flowers.
This recipe comes from Chef José Luis Chavez at the Upper East Side’s Mission Ceviche. Trained in Peru, José Luis channels his spirit of culinary exploration with his Peruvian heritage. From its origins as a modest counter within a bustling food hall, Mission Ceviche has flourished into a celebrated establishment, distinguished by a star from Pete Wells and a mention in the Michelin Guide. The restaurant specializes in an array of ceviche dishes that fuse contemporary culinary techniques with traditional flavor preparations. If a trip to New York City isn’t in the cards, we’ve got the next best thing with a recipe that brings the essence of Mission Ceviche to your home kitchen.
In this spin on the classic ceviche, José turns to Aji Amarillo to make a vibrant Tiger’s Milk marinade. The golden-hued chili pepper is the linchpin for the dish’s signature vivid color and its punchy flavor. This recipe uses jarred Ají Amarillo paste, which can be equally as zesty. Track down a jar of these at your local Latin supermarket.
Remember, the quality of fish is paramount here—opt for tuna that’s fresh off-the-boat if possible; its mild flavor and firm texture make it the ideal canvas for the citrusy marinade.
How to Make Tuna and Watermelon Ceviche with Aji Amarillo Tigermilk
Preparing the Tiger’s Milk
- Combine Ingredients:
- In a bowl, whisk together yuzu juice, Ají Amarillo paste, lime juice, ginger juice, and simple syrup until fully blended.
- Refrigerate to chill; the flavors meld better when cold.
Making the Ceviche
- Prep Tuna and Watermelon:
- Dice the tuna and watermelon into uniform 1-inch cubes to ensure even marinating and presentation.
- Mix the Ceviche:
- In a mixing bowl, combine the chilled Yuzu & Ají Amarillo Tiger’s Milk, soy sauce, olive oil, red habanero, scallions, and edamame beans.
- Gently fold in the tuna and watermelon cubes to coat thoroughly. Be careful to mix gently to avoid breaking the delicate fish and watermelon.
- Marinate:
- Let the mixture sit in the refrigerator for about 10-15 minutes. This allows the flavors to infuse and slightly “cook” the tuna with the acidity.
- Serve:
- Spoon the ceviche into serving dishes.
- Garnish with edible flowers.
Tuna and Watermelon Ceviche with Yuzu Aji Amarillo Tiger’s Milk
- Total Time: 20 minutes
- Yield: 2 servings 1x
Description
A vibrant Japanese-Peruvian inspired ceviche, where watermelon and tuna is quickly marinated in Aji Amarillo Tiger’s Milk, and topped with edible flowers.
Ingredients
For the Ceviche:
- 2 oz yellowfin tuna, cut into 1-inch cubes
- 1.5 oz watermelon, cut into 1-inch cubes
- 3 oz Yuzu & Ají Amarillo Tiger Milk (see recipe below)
- 0.3 oz soy sauce
- 1 tsp red habanero, finely chopped (brunoise)
- 1/4 cup edamame beans, shelled
- 1 tsp scallion, finely chopped
- 1/2 tbsp olive oil
- Edible flowers for decoration
For the Yuzu and Ají Amarillo Tiger’s Milk:
- 3 oz yuzu juice
- 2 tbsp Ají Amarillo paste
- 3 oz lime juice
- 3 oz ginger juice
- 3 oz simple syrup
Instructions
Preparing the Tiger’s Milk
- Combine Ingredients:
- In a bowl, whisk together yuzu juice, Ají Amarillo paste, lime juice, ginger juice, and simple syrup until fully blended.
- Refrigerate to chill; the flavors meld better when cold.
Making the Ceviche
- Prep Tuna and Watermelon:
- Dice the tuna and watermelon into uniform 1-inch cubes to ensure even marinating and presentation.
- Mix the Ceviche:
- In a mixing bowl, combine the chilled Yuzu & Ají Amarillo Tiger’s Milk, soy sauce, olive oil, red habanero, scallions, and edamame beans.
- Gently fold in the tuna and watermelon cubes to coat thoroughly. Be careful to mix gently to avoid breaking the delicate fish and watermelon.
- Marinate:
- Let the mixture sit in the refrigerator for about 10-15 minutes. This allows the flavors to infuse and slightly “cook” the tuna with the acidity.
- Serve:
- Spoon the ceviche into serving dishes.
- Garnish with edible flowers for a vibrant and appealing presentation.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Category: Appetizer
- Method: Marinating
- Cuisine: Peruvian
