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Ingredients for the Sauce:
1/2 cup orange juice
1/4 cup rice vinegar
1/4 cup light soy sauce
1 teaspoon sambal olek (Thai chili-garlic sauce)
1 tablespoon yuzu juice
Ingredients for the Tuna Ceviche:
1 pound sushi quality Yellowfin tuna, diced
1/2 cup vidalia onion, thinly sliced
1/4 cup radish, julienned
1/2 cup watermelon, 1/4-inch dice
2 tablespoons chives, chopped
Kosher salt to taste
1. For the Sauce: In a medium bowl combine all the ingredients and whisk vigorously until a well-incorporated sauce forms.
2. For the Tuna Ceviche: In another bowl combine together the tuna, onion, radish and watermelon; hand toss until the ingredients are mixed together well.
3. Pour the sauce over the ceviche, careful not to drown the salad. To better incorporate the vinaigrette mix the ceviche by hand.
4. Place 1/4 of the salad per plate; sprinkle the chives on top for garnish. Serves 4.
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