"What's for Dinner Honey?"

watermelon ceviche 354

















You know those graceful New England homes you drive by and so admire?  They may be the work of Heidi Condon- she's wanted to be a residential architect since she was 12, and her expert space design and creative use of materials show her love of the art.  She's no slouch in the kitchen either, and though I haven't been able to get her renown carrot cake recipe, I did snag this.  A winner appetizer at any summer dinner party.

Summer Ceviche  from Heidi Condon

1/2 to 3/4 pound sushi-grade Yellowfin Tuna {Heidi likes the super frozen slabs from Whole Foods}
Artisanal sea salt, but not too strong
2 navel oranges
1/2 pound watermelon 
1/2 medium red onion, thinly sliced
3 limes, juiced
1/3 cup fresh mint chopped finely
Salt and pepper to taste

Cut the tuna into 1/2" x 1/4" chunks, and salt with Hawaiian sea salt or other subtle sea salt and let stand for ten minutes in a non-reactive bowl
Juice 1-2 limes for ½ cup juice, pour over the tuna, cover and refrigerate for 1-1 1/2 hours
Cut the skin off the oranges, and slice the orange into 1/2" x 1/4"slices- {1/4 rounds really}
Cut the watermelon into 1/2" x 1/4" chunks
Slice the onion thinly and cut into 1/2' long pieces
Dice the mint finely without bruising the herb
Juice the third lime, and mix all these ingredients together and refrigerate

Once the tuna is marinated, mix all the ingredients together, and serve chilled with chips.  Best served fresh.