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Watermelon Tuna Ceviche

The Food in my Beard Recipe by

Watermelon Tuna Ceviche

An easy, no-cook, super refreshing summertime dish.

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  • Prep Time 30 min
  • Total Time 30 min
  • Servings 2
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Watermelon Tuna Ceviche


pound sushi-grade tuna
small red onion, diced
cup diced watermelon
clove garlic, grated
English cucumber, diced
poblano pepper, diced
mint leaves, chopped
limes, juiced
orange, juiced


  • 1 With a sharp knife, cleanly dice the tuna to match the watermelon. The rest of the veggies should be diced smaller.
  • 2 Put all the diced ingredients into a bowl and mix with the lime juice, orange juice and a few pinches of salt.
  • 3 Let the mixture sit in the lime juice for 15 minutes, stirring occasionally, in the fridge before serving.
  • 4 Serve with chips or just in a bowl.

Nutrition Information

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Watermelon Tuna Ceviche  

As prepared by The Food in my Beard

Don’t fear the ceviche.

It isn’t like sushi. If eating raw fish frightens you, I understand if you don’t like sushi. Ceviche has a taste and texture closer to that of a cooked fish.

Have you heard that the lime juice “cooks” the fish and thought it was nonsense? It’s really true! The acid in the lime turns the fish from clear to opaque, from slimy and delicate to firm and textured.

Depending on how squeamish you are, you can let the fish sit in the lime juice for anywhere from 10 minutes to 2 hours – it will become more and more like a piece of cooked fish.

The next really hot late summer day, I implore you to try my recipe for Watermelon Tuna Ceviche for something amazingly refreshing and totally different! Here’s how you make it.


Ingredients for Watermelon Tuna Ceviche

All of my ingredients were super fresh.


Watermelon and tuna chopped up

Which one is which??


Ingredients chopped up in a bowl

Just chop everything up and add it to the bowl. It’s good knife practice!


Tuna starting to "cook"

After only a few minutes, you’ll see the tuna starting to “cook” from the lime juice as the edges turn from bright pinkish/reddish/purple to a more grey color. If you want to keep the fish mostly raw, only let the fish marinate for about 15 minutes. And of course, the usual cautions about eating un/undercooked fish apply.


Watermelon Tuna Ceviche, ready to eat

The result is a crazy refreshing ceviche that’s perfect on a hot summer afternoon!


Dan Whalen has trouble not ordering ceviche if it’s on a menu. He has been blogging for over 5 years at The Food in My Beardcheck Dan's Tablespoon profile often to try his recipes with creative international spins!
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