This ceviche is light and refreshing, perfect for a hot summer day. The spicy chervil adds the perfect compliment to the citrus and watermelon. This dish can be served as an appetizer, or have it for your main course. Either way, it is sure to please!!
1lb high quality ahi tuna
1/2 bunch cilantro
1 ear sweet corn
1/2 red onion
1 cup watermelon
salt, pepper, and chervil to taste
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Step 1: Slice and Dice
Cut the tuna, watermelon, and avocado in small 1/4" pieces.
Remove corn from ear.
Finely chop cilantro and chervil.
Step 2: Tuna
Juice the fruit into a small bowl. Add the tuna. Let sit for 10 minutes. The juice will cook the tuna. Add the remaining ingredients. Toss.
Serve with corn chips or on a crostini.
Participated in the
Ferrous Chef: Watermelon