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
Units
Scale
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