Tuna Taco Seviche Style with Avocado-Watermelon Sal

Name: Tuna Taco Seviche Style with Avocado-Watermelon Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 ounces sushi grade tuna steak, cut into 1/2-inch cubes; 1/4 cup lemon juice; 1/4 cup lime juice; 1/2 teaspoon serrano pepper, minced; Salt and freshly ground black pepper; 1 cup 1/2-inch cubed seedless watermelon; 1/2 cup cubed ripe avocado; 1/2 cup chopped red onion; 2 cloves garlic, minced; 1/3 cup chopped parsley leaves; 1/3 cup chopped cilantro leaves; 1/3 cup lime juice; 1 teaspoon finely chopped serrano pepper; 1 teaspoon finely minced jalapeno pepper; Salt and freshly ground black pepper; 1/3 cup vegetable oil; 2 ounces premium tequila; 1 package flour tortillas; 1/3 cup grated white cheddar; 1 tablespoon sour cream; 1 cup shredded iceberg lettuce; 1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter)

Servings: persons

8 ounces sushi grade tuna steak, cut into 1/2-inch cubes
1/4 cup lemon juice
1/4 cup lime juice
1/2 teaspoon serrano pepper, minced
Salt and freshly ground black pepper
1 cup 1/2-inch cubed seedless watermelon
1/2 cup cubed ripe avocado
1/2 cup chopped red onion
2 cloves garlic, minced
1/3 cup chopped parsley leaves
1/3 cup chopped cilantro leaves
1/3 cup lime juice
1 teaspoon finely chopped serrano pepper
1 teaspoon finely minced jalapeno pepper
Salt and freshly ground black pepper
1/3 cup vegetable oil
2 ounces premium tequila
1 package flour tortillas
1/3 cup grated white cheddar
1 tablespoon sour cream
1 cup shredded iceberg lettuce
1/3 cup caramelized red onions (pinch salt, pepper and 1 tablespoon butter)

1
To prepare the seviche, in a medium-sized bowl combine the tuna, lime juice, lemon juice, serrano pepper, and salt and freshly ground black pepper, to taste.
2
Make sure the ingredients cover the tuna, and let it stand for 1 hour, occasionally folding ingredients with a rubber spatula.
3
To begin the salsa, combine the watermelon, avocado, red onion, garlic, parsley, cilantro, lime, peppers, salt, pepper, oil, and tequila in a medium-sized bowl.
4
Toss all ingredients together gently.
5
Let it stand for 30 minutes.
6
To warm the tortillas, season a hot grill or non-stick pan with a touch of oil, salt, and freshly ground black pepper (to season the grill, take a thick cloth pour tablespoon of vegetable oil on cloth and rub cloth on grill, then sprinkle grills with salt and pepper).
7
Put the tortillas on the grill until they are warmed through on both sides.
8
To plate, spoon 2 tablespoons of the tuna on the tortilla, followed by 1 tablespoon of salsa, cheddar cheese, sour cream, and lettuce and caramelized onions.

609

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 22 ingredients. The key ingredients include: 8 ounces sushi grade tuna steak, cut into 1/2-inch cubes, 1/4 cup lemon juice, 1/4 cup lime juice, 1/2 teaspoon serrano pepper, minced, and more.

Yes, Tuna Taco Seviche Style with Avocado-Watermelon Salsa falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Tuna Taco Seviche Style with Avocado-Watermelon Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions