Tuna, Shrimp and Watermelon Ceviche

Recipe from Chef Joe Rego

Ingredients: {for four people}

8 ounces of Ahi or Yellow Fin Tuna; diced ¼ inch

½ lb poached shrimp

1 cup ripe watermelon; diced ½ inch

1 cup of celery ribbons

¼ cup of thinly sliced jalapenos

2 tbsp of freshly squeezed lime juice

¼ cup of soy sauce

2 tbsp of sesame oil

1 tsp of kosher salt

 

Preparation:

Combine all ingredients into a suitable bowl except for the celery ribbons and jalapeno. Place the mixed ceviche into a very cold serving dish. Arrange jalapenos on the ceviche and garnish with celery ribbons. Serve with plaintain chips.

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