Warm summer nights in Ixtapa, Mexico, call for light refreshing meals. A new item on the Terrace Bar menu this summer is a Local Tuna Ceviche and it captures that summer flavor perfectly. Already it’s our guests’ favorite dish and I love it just as much. Of course I asked the Chef Gonzalo Rivera to share the recipe, so you (and I!) can also prepare it at home.
Local Tuna Ceviche, Compressed Watermelon, Red Onion, Salsa Bruja, Cubana Vinaigrette:
Serves 6 to 8 people
- 1 pound of tuna, sashimi grade cut into quarter inch cubes
- 1 cup lime juice
- ¼ cup orange juice
- 2 tablespoon salsa bruja (found in local Mexican stores)
- ¼ cup soy sauce
- ¼ Worcestershire sauce
- ¾ pound of seedless watermelon, cut into quarter inch cubes
- ¼ cup extra virgin olive oil
- 25 each cilantro springs
- 3 each Serrano chilies, thinly sliced
- 1 each red onion, cut into julienne
- 2 hass avocados (ripe), small dice
- 2 each hearts of palm, cut into crescents
- Sea salt
- Tortilla chips cut thinly and deep fried
- 3 cups of ice
1. Add everything except the tuna, cilantro, olive oil and watermelon to a mixing bowl. Using a whisk mix all the liquids and season to taste. Place the bowl over ice to keep the liquid cold.
2. Add your tuna and combine, once again add salt to taste. Place your tuna ceviche in a chilled bowl or platter. Garnish with watermelon, avocado, cilantro and olive oil and season to taste if needed. Serve with tortilla chips on the side.
Executive Chef Gonzalo Rivera recommends pairing it with nice dark ale or stout beer.
Let me know how your tuna ceviche turned out or if you would like to have any other recipe from Capella Ixtapa’s menu. You can leave your comment on the blog below, or tell me about it on Facebook or Twitter (@CapellaIxtapa).