- 2 Tuna Steaks
- 5 Limes & 2 Oranges
- 1 Green chilli
- 1 Red onion
- 1/2 Small watermelon
- 1 Bunch of spring onions
- 1 Sprig of basil
- 1 Generous pinch Salt & pepper
- 1 Tbs Honey
It’s September which means its officially the end of Summer….. boooooo! All the sad face emojis. I can’t let summer escape me with out making one last dish to celebrate the warmer seasons and that is my favourite new ceviche concoction, Watermelon & Tuna ceviche. All these flavours are fresh, work stupendously well together and fizz on the tastebuds. Super low cal, easy to make and looks incredibly gorgeous on a plate especially topped with edible flowers. The hardest bit is just not keeping it all to yourself. I was lucky enough to get my talented friend Chikae, who is a photographer and visual story-teller, to capture these images one afternoon a few weeks ago and so happy with how they turned out, the colours of this dish really are amazing on camera! Her Instagram is absolutely incredible check her out for yourself here: www.instagram.com/chikaeoh
Finely chop red onion and the green chilli (de seeded) and add to large dish. Sprinkle over the chopped spring onions (the best way of doing these is using kitchen scissors.)
Chop watermelon, and tuna into even chunks about 1 inch thick and add to dish.
Squeeze the juice of limes and oranges over the dish and then add the honey, salt and pepper. Give everything a stir and leave to marinate in fridge for around 1-3 hours.
Serve with chopped basil and edible flowers.