Tuna and Fruit Cheviche

Tuna and Fruit Ceviche
Recipe type: Sides
Serves: 4 – 6

  • Ceviche
  • ⅔ cup finely diced watermelon
  • ⅔ cup finely diced pear or apple
  • ⅔ cup finely diced cherry tomatoes
  • ¼ cup fresh mint, chopped
  • 1 large shallot, finely diced
  • ¼ lb. sushi grade tuna or salmon (or imitation crab, if kosher for Passover), diced into small pieces
  • Edible flowers, optional
  • Dressing
  • 1 lemon, juiced, about 2 tablespoons
  • 1 teaspoon Passover soy sauce
  • 2 teaspoons honey
  • 1 tablespoon oil (any type is fine)
  • Kosher salt and pepper to taste
  • Spicy mayo to garnish, optional

  1. In a medium sized bowl, gently toss the ceviche ingredients. In a separate bowl, whisk together dressing ingredients. Pour over ceviche and toss gently.
  2. Serve ceviche with dressing in small dishes. If desired top with a drizzle of spicy mayo and an edible flower.