Thomas and I recently met up with some friends to grab dinner and watch the Yankees game at a typical sports bar. After a few beers, we took a look at the menu. I was shocked to see items such as moules frites, lobster mac and cheese, lamb chops, and filet mignon. Wait a second. I thought this was a sports bar! There were gigantic flat screens covering every inch of wall space and a ping pong table in the corner. The décor and atmosphere said sports bar, whereas the menu said upscale restaurant. This place had a serious case of identity crisis.
Despite the juxtaposing menu and the fact that we were in the land-locked state of Colorado, I went against my better judgment and ordered the Ahi tuna and watermelon ceviche. By combining incredibly fresh Ahi tuna with watermelon, jalapeños, honey, avocado, and cilantro, the flavors harmonized for a sweet and spicy finish. I decided to recreate this deliciously refreshing dish in the recipe below. Bottom line, it doesn’t really matter if you have this dish in an upscale restaurant, sports bar, or your own home, because this Ahi tuna and watermelon ceviche is a winner, just like the Yankees that night!
Ahi Tuna and Watermelon Ceviche
½ pound (8 ounces) sushi grade Ahi tuna, diced
1 cup watermelon, diced
½ cup red onion, chopped
½ teaspoon garlic, minced
½ teaspoon ginger, grated
2 tablespoons soy sauce
1 teaspoon honey
2 tablespoons fresh lime juice
1 jalapeño, sliced
1 avocado, chopped
Dice the tuna and watermelon into equally small pieces. In a bowl, whisk together soy sauce, honey, and lime juice. Stir in the chopped red onion, garlic, and ginger. Add the tuna and watermelon and toss to distribute the mixture. Add the avocado and carefully stir, making sure that the pieces stay whole. Garnish with cilantro and sliced jalapeño. Enjoy!