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Tuna Watermelon Ceviche Recipe
Jul 07, 2011 @ 12:28 PM
Posted by
Daily Value: 29%
Servings: 8
Low-Carb
Posted by
Nutrition
Cal/Serving: 572Daily Value: 29%
Servings: 8
Low-Carb
| Fat | 47g | 73% |
| Saturated | 3g | 17% |
| Trans | 0g | 0% |
| Carbs | 22g | 7% |
| Fiber | 2g | 10% |
| Sugars | 6g | 0% |
| Protein | 17g | 33% |
| Cholesterol | 22mg | 7% |
| Sodium | 1163mg | 48% |
| Calcium | 20mg | 2% |
| Magnesium | 43mg | 11% |
| Potassium | 518mg | 15% |
| Iron | 1mg | 5% |
| Zinc | 1mg | 4% |
| Vitamin A | 1048IU | 21% |
| Vitamin C | 13mg | 22% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 7% |
| Niacin (B3) | 12mg | 59% |
| Vitamin B6 | 1mg | 33% |
| Folic Acid (B9) | 32µg | 8% |
| Vitamin B12 | 1µg | 20% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 10mg | 49% |
| Vitamin K | 14µg | 18% |
| Fatty acids, total monounsaturated | 32g | 0% |
| Fatty acids, total polyunsaturated | 10g | 0% |
Have a question about the nutrition data? Let us know.
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INGREDIENTS
For the chulpe:
- 1 pound dried chulpe corn kernels
- 10 ounces sliced applewood smoked bacon
- Vegetable oil, for frying
- 1 ½ large red onions, peeled and thinly sliced on a mandoline
For the marinade:
- 5 tablespoons freshly squeezed lime juice
- 3 tablespoons sambal oeleck
- 2 tablespoons lemon oil
- 1 ½ tablespoons yuzu juice
- 2 tablespoons salt
For the ceviche:
- 1 tablespoon chiffonade of fresh basil
- 1 tablespoon finely chopped fresh chives
- 1 tablespoon chopped fresh cilantro
- 1 tablespoon finely chopped tarragon
- 1 tablespoon finely chopped red onion
- 1 pound center–cut boneless ahi tuna, cut into ¼–inch dice
- 9 ounces cubed, ¼–inch pieces fresh ripe seedless watermelon
- 2 tablespoons candied kumquats in syrup
DIRECTIONS
For the chulpe:
Put the corn kernels in a large bowl and cover with warm water. Soak, stirring occasionally for 1 hour. Drain well in a colander and pat dry with paper towels.
Preheat oven to 350 degrees. Put the bacon slices on a baking sheet and roast in the oven until crisp, 20–25 minutes. Transfer to a paper towel-lined plate to drain, and then chop them into 1-inch pieces. Leave the oven on at 350 degrees.
Fill a deep heavy bottomed saucepan with 4 inches of vegetable oil, attach a frying thermometer to the pan, and heat the oil to 375 degrees. Working in batches, quickly fry the corn, just until it begins to pop and is coated with oil, about 15 seconds. Be careful — it will splatter. Transfer the corn to a baking sheet and roast it in the oven until light golden brown and crunchy, about 30 minutes.
Working in batches, deep fry the onion slices in the same oil until very dark brown, nearly burnt— about 2 minutes. Transfer to a paper towel-lined plate to drain.
In a large bowl, gently toss together the toasted corn, bacon pieces, and fried onions until combined.
For the marinade:
In a large nonreactive bowl, whisk together the marinade ingredients.
For the ceviche:
Gently fold all the ingredients into the same bowl, and serve immediately with the chulpe on the side.
Recipe Details
Servings: 8
