Atun Ceviche by Julian Medina

RecipeJulian MedinaComment

Makes 3 portions.

1 cup orange juice
¼ cup rice vinegar
¼ cup light soy sauce
1 tablespoon sambal olek or Thai chile-garlic sauce
¼ cup yuzu juice
¼ cup lime juice

1 pound sushi quality Yellowfin tuna, diced
3 tablespoons Vidalia onion, thinly sliced
5 teaspoons radish, julienned
5 tablespoons watermelon, ¼ diced
2 tablespoons chives, chopped
Kosher salt to taste

In a medium bowl combine the orange juice, rice vinegar, soy sauce, chile sauce, yes juice and lime juice, and whisk vigorously until a well incorporated sauce forms.

In another bowl combine together the tuna, onion, radish and watermelon; hand toss until the ingredients are mixed together well.

Pour the sauce over the ceviche. Be careful not to drown the salad. To better incorporate the vinaigrette, mix the ceviche by hand.

Place ¼ of the salad per plate; sprinkle the chives on top for garnish.

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